Pork tenderloin in sauce: the best recipe
What side dish should I serve with my filet mignon?
Ingredients · Servings 4 people
- 1 unit filet mignon
- 50 cl cider
- 300 g champignon
- 2 shallots
- 1 tsp parsley
- 200g thick fresh cream
- 1 egg yolk
- 1 tbsp flour
- 1 drizzle of olive oil
- 1 pinch of salt
- 1 pinch of pepper
Method · 15 min
- Slice the tenderloin. Wash the mushrooms, trim the stems and slice the rest.
- Peel and chop the shallots, then sauté them with the mushrooms in a little olive oil.
- Season the filet mignon slices with salt and pepper, then coat them in flour. Sear them over high heat in a little olive oil and cook for 4 to 5 minutes on each side.
- When the mushrooms are nicely browned, pour in the cider. Season and let it simmer for a few moments. Then add the cream and let it thicken gently.
- Remove from heat, add the egg yolk, if desired, then sprinkle with chopped parsley.
To accompany a filet mignon, you can choose roasted vegetables, mashed potatoes or green beans.
The perfect wine to accompany your pork tenderloin?
To accompany a pork tenderloin, opt for a light red wine such as a Pinot Noir or a Beaujolais. A perfect pairing that will delight the palate and please your guests!
