A La Maison Chicago - Filet Mignon

Pork Filet Mignon with Almonds and Plums

Happy Sunday! Sundays in France we usually have roasted meat for lunch: chicken with French fries, roasted beef (we call it “rosbif”!) with gratin dauphinois, or pork filet mignon with mashed potato and/or green beans. No a good day to start a diet!

So today, to make no exception to that rule, will be filet mignon with almonds and plums. I was very surprised when I first arrived in the United States to notice that what you call filet mignon is actually a part of beef. In France, filet mignon – that literally means cute filet – stands for pork tenderloin.

There are different cooking ways for a delicious filet mignon: roasted in the oven, cooked in a saucepan or sous-vide. Even though I prefer the latest method for its precision, I’m going to share with you a recipe in a pan: easier and faster. The perfect dish to impress your family and friends!

A La Maison Chicago - Filet Mignon

Ingredients for 6 servings
  • 2 pork tenderloins
  • 8 oz (250g) pitted dried plums
  • 2 tbsp silvered almonds
  • 5 fl. oz. (15 cL) dry white wine
  • 8 fl. oz. (25 cL) chicken broth
  • Half pint (25 cL) heavy whipping cream with no additive
  • 8 sage leaves
  • 3 sprigs fresh thyme
  • 2 carrots
  • 2 shallots
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 tbsp (25 gr) butter
  • Salt and pepper
  1. Peel and chop in small dices the carrots, the shallots and the garlic clove. In a pan, pour the silvered almonds and heat up until they turn golden. Be very careful, there are a few seconds only between golden and burnt. Set aside.
  2. Heat butter and oil in a saucepan and fry the filets mignons with the diced vegetables, sage and thyme, salt and pepper. When it is browned on all sides, add the white wine and bring it to a boil. Then, pour in the chicken broth, cover and cook for 15 minutes on medium heat.
  3. Add the cream and dried plums, cook uncovered for another 15 minutes. The filet mignon is ready when it shrinks.
  4. Cut the filets mignons in slices, place them in a serving dish and spoon the sauce on top. Sprinkle with the silvered almonds and eat while it’s still hot!

Note: This dish is better served with mashed or steamed potatoes and a glass of red wine. A Côtes du Rhone would be perfect. Bon appétit!

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