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.
Servings
3
Cook Time
50minutes
Servings
3
Cook Time
50minutes
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.
  2. 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.
  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.
  5. 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.
  7. Pour a little sauce on plates, put the chopped meat, pears and onion puree.
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