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!