Pork fillet on meat cream

Let's start by making the roux (a natural thickener) and then the creamy soup. Start by melting the butter in a saucepan.

Sift the flour and add it to the melted butter, off the heat and stirring continuously.

Return to the heat and cook the roux for 5 minutes to obtain a light golden roux.

Pour in the meat broth little by little, stirring constantly until it thickens (about 5 minutes).

For the fillet, we start by cutting the onion into cubes (mirepoix cut), if you find it difficult you can cut it into wedges.

Add a drizzle of oil to a pan and let it heat up, then add the onion and sauté until golden brown. Once golden and the sauce has absorbed its flavor, you can remove it from the pan or leave it in if you prefer.

Add the pork fillet (previously removed from the refrigerator to bring it to room temperature) and cook it a little.

Start by adding herbs, salt and pepper to taste.

A little white wine and season the meat with a spoon bringing the wine to it.

Add rosemary to add flavor and aroma to the meat.

Once the alcohol has evaporated and the meat is cooked, start plating.

As a base, place the creamed meat broth and the meat on top, and enjoy!

The chef recommends:

Always stir the roux and avoid lumps! If there are lumps in the cream, you can sieve it.

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