Filet Mignon of Pork
Would you like a sure-fire recipe for filet mignon of pork which is sophisticated yet deceptively easy and makes very little mess in your kitchen?
Sounds perfect n'est-ce pas?
Well it is!
Here's what you'll need for 4 people:
- special aluminum foil which is safe for use in baking, available in any grocery store. Beware of ordinary aluminum foil which has yet to be proven dangerous, but will be any day now.
- A filet mignon of pork, and yes, you'll have to ask a butcher for this.
- 2 good sized carrots
- about 30 full sized fresh whole green beans
- dried thyme
- dried basil
- dried oregano
- about 2 cups of cooked rice or fresh pasta as you prefer
And Now to Prepare It...
First of all, chop the onions or shallots into tiny pieces.
Peel and slice lengthwise the carrots into matchstick like pieces.
Melt a tablespoon of butter in a small saucepan and put the onions and carrots in.
Cook on low heat for about 10 minutes, adding a small amount of water from time to time in order to keep the butter from browning. This procedure is called “confire” in French and it works well with leeks, onions, shallots and garlic. The onions will be translucent and the butter will thicken slightly.
Remove the pan from the heat.
Place 4 sheets of aluminum foil on your counter top, reflective side down.
On a cutting board, slice the filet mignon of pork into medallions about a half inch thick.
In the center of each of the individual foil sheets, place a quarter of the onion carrot mixture with any of its remaining juice/butter.
On top of this, place side by side a quarter of the pork medallions - you should have three or four per person.
Sprinkle a good sized pinch of each of the dried herbs as well as a little shot of pepper on top of the meat.
On top of this, place 7 or 8 green beans.
Take the far edges of the foil and lift them upwards to form a trough over the preparation. Fold these edges together, rolling downwards until you reach the level of the food inside. Take the ends of the foil and fold them over, effectively making a closed type of hobo dinner pouch.
Place these pouches on a cookie sheet and bake in a 350° preheated oven for 20 minutes. No steam should escape from the pouches if you've done your folding correctly.
During this time, prepare your rice or pasta following the instructions on the boxes.
Serve And Enjoy!
After the twenty minutes is up, remove the cookie sheet from the oven, placing each pouch on a plate with a half cup of rice or pasta as you prefer.
For color you can sprinkle some fresh or dried parsley on the rice or pasta.
When each guest opens his/her pouch make sure that all the juices inside remain on the plate to dress the rice or pasta. You'll need to provide a bowl for the used foil pouches.
The delicious smell when the pouches are opened is a rare treat which will bring a round of delighted sniffs and sighs from the guests.
You'll be a hit!
Super simple, very tender and simply delicious.
Return to French Cuisine from Filet Mignon of Pork
Return to France Vacations Made Easy Home Page