French finesse – wine and food at the highest level
Wine with dinner opens up the best of French country house cuisine with Filet Mignon de Porc and matching wine accompaniment. Wine and food are perfectly matched here: tender pork tenderloin, aromatically rubbed with herbs such as thyme, rosemary and tarragon, is gently fried so that the meat remains juicy and a golden crust is formed. Accompanied by a slight shallot reduction or creamy mustard stock, paired with seasonal market vegetables or hearty potatoes, an elegant but uncomplicated dish is created. The balanced herbal spice, the tender meat and a hint of French regional flavours make this recipe the ideal food for festive occasions and everyday life alike. Wine with food stands for a hospitable table where tradition, variety of aromas and enjoyment go hand in hand.
Ideal wine pairing: Chinon or Bourgueil AOC (Cabernet Franc, Loire, France)
Ideal wine pairing: Chinon or Bourgueil AOC, both Loire regions with a focus on Cabernet Franc. The wines present multi-layered berry fruit, fresh, herbaceous nuances and earthy minerality. While the fillet component captivates with juiciness and subtle roasted aromas, Cabernet Franc brings exactly the freshness and spice that chisels the meat taste, emphasizes the herbs and keeps the dish in balance. The subtle tannin structure and clear fruit acidity of Chinon or Bourgueil never make the pork tenderloin look heavy.
Sensory harmony – the perfect interplay on the palate
Chinon or Bourgueil AOC made from Cabernet Franc provide a perfect balance between fruit, spice and freshness. The red currant and raspberry fruit of the wine meets the delicate roasted aromas and the herbaceousness of the pork fillet – an aromatic synergy is created. With their vibrant acidity and subtle tannins, the wines purify the palate so that every bite tastes like the first. The herbal notes from the Cabernet Franc blend seamlessly with the herb crust and the gentle smoky note from the sauté. Tannins and minerality convey structure and longevity, while subtle pepper and violet flavors add depth to the dish with each fork.
Further wine recommendations for this dish
Saumur-Champigny AOC (Loire, France)
With its light, almost silky structure and lively fruit, the Cabernet Franc from Saumur combines freshness and depth. The red berry and cassis notes as well as a hint of green pepper play around the fillet fried with herbs and make every fork a pleasure. Its moderate tannins preserve the mouthfeel and leave the meat texture front and center.
Côtes du Rhône Villages AOC (Rhône, France)
Complex, spicy and with velvety tannins: A Grenache/Syrah/Mourvèdre blend underlines the herbs of the dish and brings darker berry aromas as well as a peppery note. Especially with stronger herb stocks or when the fillet is served with mustard sauce, it provides rustic warmth, body and a long finish.
Blauer Zweigelt Reserve (Lake Neusiedl, Austria)
A ripe Zweigelt fascinates with soft cherry notes, gentle spiciness and elegant, juicy tannins. Its balance of fruit and moderate acidity brings lightness to the pork tenderloin and makes the dish an uncomplicated, modern table pleasure with an Austrian touch.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
Impressive rosé with notes of wild berries, herbs and delicate minerality. Its freshness emphasizes the summeriness of a fillet flavored with herbs. The rosé dissolves fat on the palate and brings cool clarity without masking the subtle aromas – ideal as a versatile summer or terrace accompaniment.
Tempranillo Crianza DOCa Rioja (Spain)
With ripe, dark fruits, vanilla spice and lots of melting, Tempranillo creates an international, warm pairing. Especially with filet mignon from the pan or in herb jus, its barrique-influenced aroma plays wonderfully with roasted aromas and meat, but also harmonizes with French herbaceousness.
The recipe:
Filet Mignon de Porc
Cooking utensils
- 1 Bratpfanne oder Grill
- 1 Schneidebrett
- 1 Messer
- 1 Küchengarn
- 1 Pinsel
Ingredients
Für das Filet
- 400 g Schweinefilet pariert
- 2 EL Olivenöl
- 1 TL Thymian frisch, gehackt
- 1 TL Rosmarin frisch, gehackt
- 1 TL Estragon frisch, gehackt
- Salz Pfeffer
- 1 Schalotte
- 20 g Butter
Preparation
Filet vorbereiten & grillen
- Schweinefilet mit den Kräutern, Salz und Pfeffer einreiben, mit etwas Öl bepinseln.
- Filet in heißer Pfanne in Öl rundum scharf anbraten, dann im Ofen/Grill bei 160°C ca. 15 Min. garen.
- Schalotte fein hacken, in Butter anschwitzen, Filet kurz ruhen lassen, in Scheiben schneiden.
Anrichten
- Filet mit Schalottenbutter und frisch gehackten Kräutern servieren.
Empfohlene Beilagen
- Rosmarin-Kartoffeln
- Bohnengemüse mit Mandeln
- Gebratene Pfirsichspalten
