GREEN FILET MIGNON
The pork tenderloin can be replaced by Paris ham in thick slices or by pork tenderloin in thin slices. Filet mignon and Green form a beautiful duo! Le Vert is both a sauce and a garnish.
Per person :
120g sliced pork tenderloin
2 cloves garlic peeled and finely minced
1 tsp butter (clarified if possible)
Salt and pepper
For the Green, 2 new onions (green stems and bulb) or 1 leek
1/2 small potato
1 tsp fresh cream
Salt and pepper
Put the slices of meat on a plate and salt them on each side. Reserve at room temperature. In a saucepan put the new onions, the potato, salt and pepper and pour the water up. Bring to the boil then lower the flame, cook for 20 minutes then mix until you obtain a thick soup (add hot water if necessary). Add the cream, stir and keep warm. In a frying pan, heat the butter and distribute the garlic, brown it then remove it and set it aside. In the same skillet, brown the slices of pork for 5 minutes on each side. Pour the Greens into the bottom of the dish, top with the slices of meat and sprinkle with garlic. Nice kitchen to all, Régine