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
© Radio France
–
Stéphane Pigato
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
loading