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Caramelized filet mignon

Savory recipes Spring Summer Fall Winter 1+ hour Medium difficulty Poêle
Prep time
10 minutes
Cooking time
1 hour
4 people


  1. Mix the honey and soy sauce in a bowl. Crush the peppercorns (pink and regular). Add them to the honey and soy sauce.
  2. Place the filet mignon on a plate and drizzle with the mixture. Turn it over several times so it is well coated. Let marinate for 1 hour.
  3. Heat the oil in a frying pan, then brown the filet on all sides. Add the marinade and season as needed.
  4. Cook over medium heat until the internal temperature is 75°C (170°F). Set the filet aside.
  5. Add the prunes to the sauce and reduce until syrupy.
  6. Fry and season the mushrooms.
  7. On a plate, arrange the sliced filet mignon over the mushrooms. Add a drizzle of sauce and sprinkle with prunes and cilantro leaves.


  • 900 g (32 oz) pork tenderloin
  • 5 tbsp liquid honey
  • 1 tsp pink peppercorns
  • 1/2 tsp peppercorns
  • 100 g (3.5 oz) prunes
  • 5 cl (3 and 1/3 tbsp) soy sauce
  • 2 tbsp oil
  • 1 bunch of cilantro
  • Mushrooms
  • Salt, pepper


Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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