How to cook :
- Cut the fillets mignon in slices of approximately 2 cms.
- Fry pickling onions in ½ a glass of water, 1 knob of butter, some sugar and salt.
- Make caramelize, add the cider, make reduce and put the cream. Leave aside.
- Make braise the pieces of pork till the middle-cooking on each face.
-Add the sauce, let simmer slowly to end the cooking ;
- Salt and pepper.
Set in a warm dish and strew with parsley.
- Serve very warm cut and fried rennet apples.
Good appetite !
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