This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Filet mignon with asparagus
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.
38 K 4/5 (6 reviews)
1 hour 2 min.
Easy
11.00 €
4 people
9 IngredientsLast modified on: July 11th 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.
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.
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.
Stage 6 - ⌛ 10 min.
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.
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.
Leave to reduce by 3/4.
Stage 9 - ⌛ 7 min.
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.
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.
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 % |
How much will it cost?
- For 4 people : 11.00 €
- Per person : 2.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Asparagus
Like these other recipes: White asparagus salad, Asparagus and spinach gratin, How to prepare asparagus, Creamy asparagus and meat timbale, Asparagus "en petit pois", ... See them all 5
Filet mignon (pork loin)
Like these other recipes: Filet mignon with mustard and tarragon sauce, Cajun pork with rice., Involtini-Style Filet Mignon , Loin of pork with herbs and julienne vegetables , Mexican-style pork medallions , ... See them all 8
Dry white wine
Like these other recipes: Salmon with sorrel, Sauce Normande (for fish), Pork chops in the oven, Scallops with cabbage julienne, Potatoes with prawns, ... See them all 70
Liquid cream
Like these other recipes: Involtinis, Sea bass with coriander cream en papillote, Normandy seafood stew, Crème de foie gras, Pistachio ice cream, ... See them all 171
Other recipes you may also like
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour. January 10th 202144 K 1 hour 20 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025354 K5 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016249 K3.7 1 hour 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011774 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.