Filet mignon of Pork in pastry

27 février 2007

106 visites

Damien A

Agrandir

Imprimer

Ingredients :

 filet mignon of pork
 1 big size shallot
 5cl (1.75 fluid oz) of porto de porto
 5cl (1.75 fluid oz) of poultry stock
 morels or black chanterelles
 cream
 salt and black pepper

Recipe :

Roll the filet mignon of pork into the flaky pastry ( the pastry should be about 3mm thick) and stuck the pastry with water.
Cook in the oven for about 45 minutes ().

To prepare the gravy, brown the thinly sliced shallot into butter, add the porto, the poultry stock and the mushrooms (if you’re using dry mushrooms for the recipe, don’t forget to rehydratate them in milk), leave about 15 minutes over a slow heat. Just before serving add a bit of cream.