How to cook :
- In a bowl, make marinade a fillet mignon of pork during 24 hours in a liter of cider of the region, 2 spoons of honey, 3 in 4 leaves of sage, 150 g of celeriac, 2 rennet apple hollowed out,Any cut in dices, 2 big onions, 2 thinly sliced cloves of garlic, 1 bouquet garni, 5 cl of cider vinegar, 5 cl of calvados, salt, pepper from the mill.
- At the end of 24 hours, remove the meat, put it draining on a grill put on the bowl over the marinade, waiting 15 minutes.Remove the meat, put it on a dish and slightly coat it in the honey. Drain the set of the garnish of the marinade in a salad bowl.
- Then in a pan, make warm 100 g of butter, 5 cl of peanut oil.
When the whole is very warm, without making burn, seize the meat, make well brown all the sides.Add the garnish, fry the whole some minutes, wet with the marinade, boil, ontrol the seasoning, put a lid, make simmer during 15 - 20 mn according to the weight, turn the meat from time to time, at the end of cooking set the meat on a dish.
- Let reduce the cooking 15 mn, get the whole through a stainer in a pan.
Add the juice with 30 cl of veal sauce , add 500 g of thinly sliced mushrooms of Paris, cook 5 mn, add 4 soup spoons of crème fraiche, boil, control the seasoning and maintain in the warmth.
- Cut your fillet mignon in slices. Make it warm in the sauce, set dish and spray them with sauce. Previously, you will have set around your dish your decorations and your vegetables of accompaniment, the whole stattered with blueberries.
Good appetite !
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