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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.

17K 6 4

Last modified on: July 11^th 2021

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For 12 people, you will need:

1 900 g filet mignon (pork loin)
2 3 shallots
3 1 kg 200 g asparagus
4 9 tablespoons olive oil
5 3 knobs butter
6 600 g dry white wine
7 600 g liquid cream
8 salt
9 pepper
Total weight: 3,540 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	34 min.	1 hour 2 min.

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Step by step recipe

Stage 1 - 8 min.

Cut 900 g filet mignon (pork loin) into small pieces.

Set aside.

Stage 2 - 5 min.

Prepare and slice 3 shallots.

Set aside.

Stage 3 - 10 min.

Prepare 1 kg 200 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 9 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 3 knobs butter and when hot add the sliced shallot.

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

Stage 8 - 5 min.

Add 600 g 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 600 g 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,387 Kcal or 26,741 Kj	202 gr	97 gr	578 gr
319 %	78 %	9 %	88 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
180 Kcal or 754 Kj	6 gr	3 gr	16 gr
9 %	2 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
532 Kcal or 2,227 Kj	17 gr	8 gr	48 gr
27 %	6 %	1 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Sulfites

How much will it cost?

For 12 people : 32.97 €
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: You can check-out other recipes which use it, like for example: Creamy asparagus and meat timbale, How to prepare asparagus, Asparagus "en petit pois", Asparagus and spinach gratin, White asparagus salad, ... All
	Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Mexican-style pork medallions , Involtini-Style Filet Mignon , Cajun pork with rice., Filet mignon with mustard and tarragon sauce, Larded pork tenderloin, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Beurre blanc sauce, Cajun pulled pork, Spaghetti with mussels and basil, Quiche Bretonne, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Smoky potato and potimarron gratin, Black Forest gateau, Creamy spinach and potato gratin, Far Normandy-Brittany, ... All

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