Filet mignon of veal (pork possible) from the Ardennes, diced vegetables, full-bodied jus

Today the chef Maxim de Luca proposed to Jules, from Reims, cook for a day, to prepare a filet mignon of veal (possible pork) from the Ardennes, brunoise of vegetables with strong jus.

To cook like a chef, here is the list of ingredients for 6 people and the recipe to follow step by step!

Ingredients

– 1 filet mignon of veal / pork.

– 2 zucchini

– 3 carrots

-1 shallot

2 cloves garlic

– 1 jar of truffle cream

– butter

-White wine

-salt and pepper

Preperation

Wash and peel the carrots and zucchini, then cut them into brunoise. Heat the oil and butter in a pan.

Brown the carrot brunoise well then add the zucchini brunoise and season with salt and pepper.

Next, peel and chop a shallot, then remove the fat and garnish the veal (or pork) tenderloin. In a frying pan, heat the oil and butter, then brown the pieces of meat.

Remove the pieces and put them in the oven for 15 minutes at 200 ° C.

In the same pan where the meat was cooked, sweat the shallots then deglaze with white wine. Reduce, add the truffle cream and lightly cream.

Dressage

In a circle, place the vegetables then a veal medallion (pork possible) and a few lamb’s lettuce leaves. Then surround with a bead of sauce.

All you have to do is taste!


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