Ingredients for 6 people : 1,2 kg of filet mignon of pork,
1 bottle of Perlé de
Groseille (75cl), 30c l of fresh cream, 2 shallots, salt and pepper,
some bunches of currant for the decoration, thyme and bay-tree
Chisel the two shallots ; put them in a pan with a piece of melted butter.
Cook slowly without colouring.
Add 40 cl of Perlé de Groseille and leave to boil down by half. Mix this
reduction.
Take 30 cl of fresh cream and make a chantilly cream. Put this chantilly
in a pan on soft fire with the reduction of Perlé de Groseille. Salt and Pepper.
Add a bit of sugar.
During this time, put the filet mignon in a dish. Salt and pepper.
Add thyme and bay-tree and a few pieces of butter. Let cook in the oven at 180°C. Carve filet mignon in slices (not too thin). Set on a warm dish and coat
with sauce. Decorate with the bunch of currants and serve quickly.
Recette by Fano Membré
restaurant Le Square - LILLE