1,536 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Filet mignon with asparagus

Name: Filet mignon with asparagus
Prep time: 28 min
Cook time: 34 min
Total time: 1 h 2 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g filet mignon (pork loin); 1 shallot; 400 g Asparagus; 3 tablespoons olive oil; 1 knob butter; 200 ml dry white wine; 200 ml liquid cream; salt; pepper

In this recipe, the filet mignon of pork is pan-fried and the pan deglazed with wine, then cream added with chunks of both green and white asparagus.

37 K 4/5 (6 reviews)

1 hour 2 min. difficulté

Easy

11.00 €

4 people

9 Ingredients

Last modified on: July 11^th 2021

For 4 people, you will need:

1 300 g filet mignon (pork loin)
2 1 shallot
3 400 g Asparagus
4 3 tablespoons olive oil
5 1 knob butter
6 200 ml dry white wine
7 200 ml liquid cream
8 salt
9 pepper
Total weight: 1,180 grams

Times for this recipe

Preparation: 30 min.

Cooking: 35 min.

All in all: 1 hour 2 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 8 min.

Cut 300 g filet mignon (pork loin) into small pieces.

Set aside.

Stage 2 - ⌛ 5 min.

Prepare and slice 1 shallot.

Set aside.

Stage 3 - ⌛ 10 min.

Prepare 400 g Asparagus (a mix of green and white varieties here).

Stage 4 - ⌛ 8 min.

Cook in salted boiling water until just tender.

Stage 5 - ⌛ 5 min.

Drain and cut into small chunks.

Set aside.

Stage 6 - ⌛ 10 min.

Pour 3 tablespoons olive oil into a large frying pan (preferable not non-stick) on high heat. When good and hot, add the diced filet mignon, salt and pepper, then fry.

Transfer to a plate.

Stage 7 - ⌛ 2 min.

Use the same pan, turned down to medium heat. Melt 1 knob butter and when hot add the sliced shallot.

Salt and pepper, then fry for 1 or 2 minutes.

Stage 8 - ⌛ 5 min.

Add 200 ml dry white wine and deglaze the pan thoroughly by scraping the bottom with a wooden spatula.

Leave to reduce by 3/4.

Stage 9 - ⌛ 7 min.

Add 200 ml liquid cream, salt and pepper, then bring to the boil.

Leave to reduce by half.

Stage 10 - ⌛ 2 min.

Add the pieces of filet mignon and asparagus, mix well, then check the seasoning. Leave to heat through for a further 2 or 3 minutes.

Stage 11

Serve plated.

You can accompany this with rice, pasta or potato purée.

Remarks

Of course, if you don't have both sorts of asparagus, either one will do just fine.

You can use a different cut of white meat instead of the filet mignon, such as veal or chicken.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	30 RDI=3 %	190 RDI=30 %	2,130 RDI=110 %	8,910 RDI: 110 %
Per 100 g	5 RDI=2 %	2 RDI=0 %	20 RDI=2 %	180 RDI=9 %	760 RDI: 9 %
Per person	20 RDI=6 %	8 RDI=1 %	50 RDI=7 %	530 RDI=30 %	2,230 RDI: 30 %