pork tenderloin with chestnut sauce

Ingredients

1 pork tenderloin

Lard

200 grams of chestnuts

40 grams of shallots

10 cl chicken broth

20 cl fresh cream

1/2 lemon juice

20 grams of butter

Salt and pepper

Recipe (for 4 people)

1- Peel the shallots and chop them

2- Melt the butter in a saucepan

3- Brown the shallots

4- Add the chestnuts, the chicken broth, bring to a boil

5- Add the fresh cream, cook covered for 30 minutes

6- Add the juice of 1/2 lemon at the end of cooking

7- Mix with the giraffe and set aside

8- Cut the filet mignon into slices 2 to 3 cm thick

9- Melt the lard in a pan

10- Fry the filet mignon slices

11- Before the end of cooking, deglaze with the chestnut sauce

12- Dress and serve

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