FR108 · LYCÉE HÔTELIER DE DINARD 'YVON BOURGES'
Pork fillet mignon, pepper sauce, gratin dauphinois and glazed carrots
Description
Filet Mignon of pork with pepper sauce, and typical French Gratin Dauphinois
Recipe
Gratin dauphinois:
Peel and wash the potatoes, then slice into rounds.
Bring the milk, nutmeg, salt and pepper to the boil.
Add the potatoes and cook for 10 to 15 minutes Preheat the oven to 180°C.
Pour the mixture into a baking tin and spread a knob of butter on top Bake for 50 mins.
O Filet mignon:
Preheat the oven to 175°C Place the fillet mignon in a roasting tin Add the butter, garlic cloves and herbs.
and the aromatic herbs Place in the oven for 1 hour.
The inside of the meat should be at 75°C.
Pepper sauce:
Peel and chop the shallot Crush the pepper.
Sweat shallots in butter Deglaze with cognac then add beef stock.
Reduce then cream.
Add the pepper.
Cook the sauce for a few minutes Add the corn flour and dilute with water.
Peel and wash the potatoes, then slice into rounds.
Bring the milk, nutmeg, salt and pepper to the boil.
Add the potatoes and cook for 10 to 15 minutes Preheat the oven to 180°C.
Pour the mixture into a baking tin and spread a knob of butter on top Bake for 50 mins.
O Filet mignon:
Preheat the oven to 175°C Place the fillet mignon in a roasting tin Add the butter, garlic cloves and herbs.
and the aromatic herbs Place in the oven for 1 hour.
The inside of the meat should be at 75°C.
Pepper sauce:
Peel and chop the shallot Crush the pepper.
Sweat shallots in butter Deglaze with cognac then add beef stock.
Reduce then cream.
Add the pepper.
Cook the sauce for a few minutes Add the corn flour and dilute with water.