I often make this dish, it has it all. Tasty, easy to make, it makes a great Sunday dinner, a midweek special treat or a feast after a grand day out. My mother used to make pork steaks in a big pot, slow cooked with onions, garlic and peas, slightly burnt at the bottom, it was delicious too. To save on a lot of dishes during and after cooking, I do mine in a papillote , which is really between two sheets of tin foil. It keeps all the flavours of the ingredients that you put together. One tip though, leave the greens out or they will turn brown. Apart from that, go for it!
First, I take two sheets of tin foil and place one of them on the kitchen top. I sprinkle some olive oil and then put the pork steak on top, a couple of sliced carrots and a red onion chopped. You can also put a couple of cloves of garlic if you wish! Season with salt and pepper; take the other sheet of foil and put it on top and start folding the four corners one after another ( two or three folds per side) in order to make a little pillow if you wish. Pre-heat the oven at 200c and when it’s hot, let it cook for 30 to 40 minutes…
For the sauce, my dear pepper sauce, I always do it the same way. First, mill a good bit of black pepper in a dry pan. A dry pan means no oil. Don’t go too far, as you need to be attentive.
Once you start to see a bit of smoke, pour in some balsamic vinegar in (you can also use white wine, the balsamic vinegar gives it a richer colour and taste, that’s all). There will be a bit of noise.
Stir on a low heat until it gets almost evaporated, and then pour a full glass of good beef stock, about 20cl. I ran out of my homemade one that I froze in an ice cubes tray, but I found a good one from the organic co-op. One cube in hot water will do…
Let it reduce by half, and then pour 25cl of fresh cream and let it reduce as well, gently until a bit thicker. Once the filet done, you will open the papillote and pour the juices in the sauce and you will give it an extra blast on the heat to reduce it again, mixing therefore all the flavours.
To add a bit of drama to the sauce, I chopped a few mixed herbs from the garden. In this case fennel and parsley but thyme, basil or even coriander work well too… Chop them finely enough and keep them for the last minute before serving where you will mix them with the sauce…
Ready to serve? Pour the juices in the sauce and leave the pork to rest for a few after closing the papillote. I serve this dish with good rice as it is lighter this time of year, in this case a really nice Basmati from an Irish company, but mash potatoes or roast roots work really well too! Don’t forget, asparagus are still available, 5+ minutes in boiling water from boiling point in salted water… And that’s it really… Get ready to impress your friends and family!
And the final result…
The last one…
Keep Well and Eat Happy
13 thoughts on “Franckie’s Filet Mignon”
Looks amazing & love your sauce 😋
Thank you Frances, I made that last week after my big trip west… Very tasty 🙂 Thank you for visiting 😉
I absolutely love filet mignon but I hadn’t thought of cooking it this way – it seems like a no-brainer so I will try it. And your pepper sauce …. yum and double yum – we have to do that one. My youngest daughter is visiting in August so I will try it on her as peppercorn sauce is her absolute favourite 😀
Thank you Osyth, a good old recipe … Thank you 😉 Chat soon… Franck
Feck. I seem to always make the same mistake of reading your blog around lunchtime. Baked beans on toast just ain’t gonna’ cut it after reading this…
I could do with Baked beans on toast right now! 🙂 Hahaha… Thank you!
Never underestimate the power of baked beans on toast! 😉
Franck, oh my – this is heaven! Thank you for sharing this, my taste buds are going crazy at this moment! 🙂
Haha! Thank you and you’re welcome! I hope you get to do it one day, not very difficult, but super tasty 😉 Thank you!
I know it has to be tasty! Thanks my friend! 🙂
A very beautiful and appetizing looking plate 🙂
Thank you! I will post the recipe on Friday 🙂
Will look forward to it 🙂