Pork tenderloin in a crust with dried figs
Ingredients
Instructions
- 1 pork tenderloin of 700 g
- 8 dried figs
- 1 puff pastry
- 15 cl Liquid cream
- 5 cl balsamic vinegar
- 4 cl Banyuls (or Porto)
- Olive oil
- Salt
- Pepper
- Trim the fat from the surface of the filet mignon. Cut the figs in half. Slit the top of the filet mignon and slide the half figs into the notches.
- In a skillet, heat 2 tbsp. tablespoon olive oil. Brown the filet mignon on all sides over high heat. For in the balsamic vinegar and continue cooking for 2 to 3 minutes, coating the meat. Place the filet mignon on a wire rack and let it drain.
- Preheat your oven to 210°C (th. 7). Unroll the puff pastry. Place the drained filet mignon in the center of the dough and enclose it. Place it on the baking sheet lined with parchment paper. Bake for 35 mins.
- While cooking, reheat the pan that was used to brown the filet mignon. For the Banyuls and let reduce. Add the liquid cream, season and simmer for 3 minutes. Keep warm.
- Slice the crusted filet mignon. Serve 2 to 3 slices per person, drizzle with sauce and accompany with homemade mashed potatoes and green beans.
Tip: You can replace the balsamic vinegar with armagnac or cognac and flambé the filet mignon.
Pork tenderloin in a crust with dried figs
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