Caramelized filet mignon

Savory recipes Spring Summer Fall Winter 1+ hour Medium difficulty Poêle

Prep time

10 minutes

Cooking time

1 hour

Serves

4 people

Method

Mix the honey and soy sauce in a bowl. Crush the peppercorns (pink and regular). Add them to the honey and soy sauce.
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.
Heat the oil in a frying pan, then brown the filet on all sides. Add the marinade and season as needed.
Cook over medium heat until the internal temperature is 75°C (170°F). Set the filet aside.
Add the prunes to the sauce and reduce until syrupy.
Fry and season the mushrooms.
On a plate, arrange the sliced filet mignon over the mushrooms. Add a drizzle of sauce and sprinkle with prunes and cilantro leaves.

Ingredients

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

Utensil

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.