My brother had job interviews yesterday. After a tiring day at the other end of France it was clear: we had to have a dinner and a beer waiting for him when he returned. The filet mignon was quietly waiting when he came home. Three slices and a few branches of fresh spinach later he was telling us about his day.
Filet mignon with honey and mustard
Serves 5 people
- 1 for pork tenderloin 5 people
- 1/2 onion
- 1/2 vegetable stock
- 3 tablespoons honey
- 3 tablespoons mustard
- 15 cl cream 15% MG
- salt, pepper
Chop half the onion and fry in a pan over medium heat a few minutes.
Add half a glass of water and half a vegetable stock cube into the pan.
Brush tenderloin with honey, the salt and the pepper.
Place the filet mignon in the pan. Increase heat a few minutes to brown them.
Add 2 or 3 tablespoons water, reduce heat and cover. Cook for 15 minutes over low heat, turning the pork every 5 minutes (add a little water if it begins to attach).
Add the mustard and cream, well run with a wooden spoon to obtain a uniform sauce. Then bring back to higher heat for 5 min.
Serve hot in small thin slices with a little sauce. Serve with pasta or vegetables.