Print Recipe
 Pork Fillet Mignon with Piquant Pears Recipe
Everything is French - marinade and sauce based on Dijon mustard and honey, spicy onion puree, baked meat, spicy soft pears.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Marinade:
Basic:
Onion puree:
Spicy pears:
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Marinade:
Basic:
Onion puree:
Spicy pears:
Instructions
  1. Mix the ingredients for the marinade. Add salt to your taste. Pour the marinade over the meat, cover with cling film and leave in a cool place for 12 hours.
    Mix the ingredients for the marinade. Add salt to your taste. Pour the marinade over the meat, cover with cling film and leave in a cool place for 12 hours.
  2. Peel and chop the onion to a puree or grate.
    Peel and chop the onion to a puree or grate.
  3. In a saucepan with a thick bottom, fry the onion in butter until transparent, sprinkle it with sugar and salt. Chop the onion into a puree. Keep warm.
    In a saucepan with a thick bottom, fry the onion in butter until transparent, sprinkle it with sugar and salt. Chop the onion into a puree. Keep warm.
  4. Cut the pears in half and select the core. Fold into a heat-resistant bag or sleeve and add sugar, balsamic vinegar, ground ginger and pepper. Release the air from the bag, lower it into boiling water, press down with a small lid or other rocker arm. Cook for 8 minutes until soft.
    Cut the pears in half and select the core. Fold into a heat-resistant bag or sleeve and add sugar, balsamic vinegar, ground ginger and pepper. Release the air from the bag, lower it into boiling water, press down with a small lid or other rocker arm. Cook for 8 minutes until soft.
  5. Remove the meat from the marinade and dry it. Put the marinade in a small saucepan, boil it slightly. Keep warm.
    Remove the meat from the marinade and dry it. Put the marinade in a small saucepan, boil it slightly. Keep warm.
  6. Preheat the oven to 180 C. Fry the meat in butter on all sides. Put it in a mold, bake for 20 minutes.
    Preheat the oven to 180 C. Fry the meat in butter on all sides. Put it in a mold, bake for 20 minutes.
  7. Pour a little sauce on plates, put the chopped meat, pears and onion puree.
    Pour a little sauce on plates, put the chopped meat, pears and onion puree.
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