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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.

40 K 4/5 (6 reviews)443441

Duration

1 hour 2 min.

Difficulty

Easy

Last modified on: July 11^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 30 min.

Cooking 35 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	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=9 %	2 g RDI=1 %	16 g RDI=22 %	180 kcal RDI=9 %	755 kJ RDI=9 %
Per person	16 g RDI=26 %	8 g RDI=3 %	48 g RDI=66 %	532 kcal RDI=27 %	2,229 kJ RDI=27 %
Whole recipe	67 g RDI=103 %	32 g RDI=12 %	192 g RDI=264 %	2,129 kcal RDI=106 %	8,914 kJ RDI=106 %