FILET MIGNON au GREEN Live from the flavors of Corréziennes and Ventadour space fair in Egletons

Green Fillet Minion

Pork tenderloin can be replaced with Parisian ham in thick slices or tenderloin in thin slices. Filet mignon and green make a beautiful duo! Le Vert is a sauce and an appetizer.

per capita share:

120 grams pork, cut into strips

2 garlic cloves, peeled and finely chopped

1 teaspoon butter (refined if possible)

Salt and Pepper

For green onions, 2 new onions (stems and green onions) or 1 shallot

1/2 small sweet potato

1 teaspoon fresh cream

Salt and Pepper

Place the steaks on a plate and salt them on each side. Reserve at room temperature. Put the new onions, potatoes, salt and pepper in a saucepan and pour water over them. Bring to boil then reduce flame and cook for 20 minutes then blend until you get a thick soup (add hot water if needed). Add the cream, stir and keep it warm. In a frying pan, heat the butter, brush the garlic, and set aside. In the same skillet, brown the pork chops for 5 minutes on each side. Pour vegetables on the bottom of the dish, pour steaks on top and sprinkle with garlic. Lovely kitchen for everyone, Regine

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