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Wein zum Essen Filet Mignon de Porc, Landhausterrasse, Chinon, Kräuter

Filet mignon de porc

Tender pork tenderloin, rubbed with fresh herbs such as thyme, rosemary and tarragon, tenderly fried or grilled and then served with shallot butter and fine vegetables: this is how a French bistro classic succeeds for every table. The herbs accentuate the mild meat, while refined side dishes and strong wines from the Loire conjure up a completely new, stylish feeling of pleasure. Perfect for a festive dinner or as a light Sunday dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Festive, Grill dish, Main course
Cuisine Country kitchen, French
Servings 2 Persons
Calories 370 kcal

Cooking utensils

  • 1 Frying pan or grill
  • 1 Chopping board
  • 1 Knife
  • 1 Kitchen twine
  • 1 Brush

Ingredients
  

For the fillet

  • 400 g Pork tenderloin Parried
  • 2 tbsp olive oil
  • 1 tsp thyme fresh, chopped
  • 1 tsp rosemary fresh, chopped
  • 1 tsp tarragon fresh, chopped
  • Salt Pepper
  • 1 Shallot
  • 20 g Butter

Preparation
 

Prepare fillet & grill

  • Rub the pork tenderloin with the herbs, salt and pepper, brush with a little oil.
  • Fry the fillet in a hot pan in oil on all sides, then cook in the oven/grill at 160°C for approx. 15 mins.
  • Finely chop the shallot, sauté in butter, let the fillet rest briefly, cut into slices.

Wreak

  • Serve fillet with shallot butter and freshly chopped herbs.

Recommended Accompaniments

  • Rosemary potatoes
  • Bean vegetables with almonds
  • Roasted Peach Slices

Nutritional values per portion

Calories: 370kcalCarbohydrates: 4gProtein: 43gFat: 19g
Keyword Chinon, Filet Mignon, Herbs, Pork tenderloin, Summer, Wine with food
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