Preparation time: 30 minutes
Refrigeration : 2 to 12 hours
Yield Serves : 4 servings
Ingredients:
- 2 pork fillets, trimmed
- 3/4 cup (180 mL) Vinaigrette-marinade Dijon and maple Maison Orphée
- 2 tbsp (30 mL) organic balanced extra virgin oliveoilbalanced organic extra virgin olive oil Maison Orphée
- 1 tbsp (15 ml) butter
- 2 dried shallots, finely chopped
- 4 cups (1 liter) button mushrooms, minced
- 2 branches of thyme
- 1/2 Cup (125 ml) light red wine
- 1 cup (250 ml) vegetable broth
- 1/2 Cup (125 ml) cream 35%
- Fine grey sea salt Maison Orphée and pepper to taste
Preparation:
Cut pork fillets into pieces, about 3.5 cm (1.5 inches) thick. In a plastic Ziploc-type bag, pour the vinaigrette-marinade and place the pork. Thoroughly seal and mix carefully to coat the pork. Leave in the refrigerator 2 to 12 hours.
Remove the pork from the marinade and drain well. Keep marinade for another step.
In a skillet, heat olive oil with butter over medium-high heat and roast pork 2 to 3 minutes each side. Remove the mignon from the pan and place on a plate covered with aluminum foil.
Put the frying pan back on the high heat and cook the shallots and mushrooms until roasted for 5 to 7 minutes. Add the thyme and red wine and let it shrink until there is almost no liquid. Then add the remaining marinade and vegetable broth and let it reduce by half. Remove the thyme and add the cream. Bring to a boil and then reduce the fire. Let it bubble for 5 minutes and rectify the seasoning. Add the cute pork and continue cooking 2 to 3 minutes.
Serve the filet mignon with green beans and mashed potatoes.