Ingredients :
1 pork fillet mignon (approximately 500 g)
200 g cooked chestnuts (vacuumed or in a jar)
250 g de champignons de Paris (ou cèpes), nettoyés et coupés en quartiers
1 onion, finely chopped
2 cloves of garlic, minced
1 cup (250 ml) raw cider
1/2 cup (125 ml) chicken broth
2 tablespoons of heavy cream
1 tablespoon of old-fashioned mustard
2 tablespoons of butter.
2 tablespoons of the olive oil
1 bouquet garni (thym, laurier)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions :
Preparing filet mignon:
Cut the fillet mignon into medallions 2-3 cm thick. Season with salt and black pepper.
Seize the fillet mignon:
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the fillet mignon medallions and let them brown 2-3 minutes on each side until nicely colored. Remove them from the frying pan and place them on a plate.
Cooking some mushrooms:
Add another tablespoon of olive oil in the same pan. Return cut mushrooms in quarters until golden brown and have returned to water (about 5 minutes). Salt and black pepper.
Add the minced garlic and cook for another 1 minute. Remove the mushrooms from the pan and reserve with filet mignon.
Prepare the cider sauce:
In the same pan, add the chopped onion and return to medium heat until translucent.
Cool with raw cider by racking the bottom of the skillet to remove the cooking juice. Cut in half (about 5 minutes).
Add the poultry broth, garnished bouquet and chestnuts. Let it simmer on low for 10 minutes.
Simmer the filet mignon:
Put the filet mignon medallions and mushrooms back in the pan with the cider sauce. Cover and let simmer over low heat for 10 minutes to soak in the flavors of the meat.
Cream and mustard finish: