| Cuisine: French | Type: Main Course | Serves: 8 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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Good served with fried or Duchess potatoes. |
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Serving Suggestions:
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Ingredients:
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2 filets of pork, each about 700 gm 200 gm diced onions 200 gm diced carrots 1 bouquet garni 50 gm flour 40 pitted prunes 1 bottle Vouvray wine 5 dl veal stock 2 dl cream 50 gm butter 1 dl peanut oil 2 tbs. chopped parsley Salt & pepper |
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Instructions:
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1. Preheat oven to 220C. 2. Trim all fat and membrane from the meat. 3. Season the meat with salt and pepper. Sear in hot oil. Without puncturing the meat, transfer to a large casserole (pan that can be on fire or in oven). Place the bouquet garni on top. In the same pan that you used to sear the meat, saute the vegetables (add a little butter, if needed). Cook a few minutes, then sprinkle with flour. Stir a couple of times then pour over the meat. 4. Deglaze the pan the vegetables were cooked in with the wine. Reduce to 1/2 to remove acidity. Pour reduced wine over the meat. Bring to a boil. Add veal stock. Bring back to a boil. Salt and pepper. Cover and place in oven for about 20 minutes. 5. When done, remove from oven. Remove the filets scraping off any vegetables, set aside. 6. Reduce vegetables and wine mixture for a few minutes. Then pass through a sieve pressing to get all of the juices. Add cream and let boil for several minutes. To finish, add butter. Add the prunes and simmer to heat them. Skim as necessary. 7. Put the filets back in the sauce to warm them. |
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Related recipes:
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None |
2001-03-10