© 2005-2023 A.F.Touch. All rights reserved

Porc filet mignon with sage cream and ratatouille

Porc filet mignon with sage cream and ratatouille
Instagram buttonDiscord buttonFacebook buttonTwitter button

5.0/5 (22 votes)
Prepare time :
Cooking time :
Total time :

Porc filet mignon with sage cream and ratatouille for 4 persons :

  1. Ingredients :
  2. 1 porc filet mignon, cut into 8 peaces (for 4 persons)
  3. 1/2 liter milk
  4. 15 centiliters (5 fl oz) liquid cream
  5. 5 centiliters (2 fl oz) sweet white wine
  6. 2 shallots thinly chopped
  7. fresh sage (10 leaves) and basil (10 leaves)
  8. for the ratatouille :
  9. 1 peeled and thinly chopped onion
  10. 1 red sweet pepper (seedless and cut in small slices)
  11. 1 green sweet pepper (seedless and cut in small slices)
  12. 1 zucchini cut in 1/5 inch thick slices
  13. 1 eggplant zucchini cut in 1/5 inch thick slices
  14. 1 garlic clove, degermed and thinly chopped
  15. 2 nice tomatoes, peeled, seedless and cut in small pieces
  16. table salt, black pepper, olive oil and little (a “nut”) of butter.


Recipe :

1/ pre-heat the oven at 180°C (356° F)
2/ dice all the vegetables and put aside
3/ In a casserole pan on the hob, brown the meat into butter (1 “nut”) and oil (1 soup spoonful) on both sides then pour the milk into the pan plus 5 leaves of fresh sage and season with salty and black pepper
4/ when boiling, cover with a lid and put into the oven for 50 minutes

In the meantime, prepare the ratatouille :
5/ in a large frying pan, saute the peppers, the onions and the crushed garlic with olive oil
6/ in another frying pan and still in olive oil, saute the zucchinis, the eggplants, then add the tomatoes
7/ when nearly cooked, mix the vegetable, adjust seasoning and let cook together another 10 minutes covered with a lid and on a low heat. Keep aside

8/ take the meat out of the oven and keep them hot, covered on a plate (do not keep the milk nor the leaves of sage having cooked)
9/ filter the juice rendered by the meat after it has rested a few minutes and keep it aside on a bowl

Prepare the sauce :
Saute the shallots with olive oil in slow heat and covered to let them “sweat”, deglaze with the sweet white wine, add the cream and the juice of the meat from the bowl and let it slightly reduce for 2 minutes. Blend in an electric blender, filter the whole through a fine sieve in a small pan, then add the remaining sage and basil leaves, thinly cut in thin stripes

Serve on the middle of a large dish the ratatouille dressed as a dome, the porc thick slices around the ratatouille, top with a little sauce and serve the rest of the sauce in a sauceboat
credits photo : patrick asfaux © A.F.Touch