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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 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

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 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,129 Kcal or 8,914 Kj	67 gr	32 gr	193 gr
106 %	26 %	3 %	29 %

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 4 people : 10.99 €
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: Asparagus and spinach gratin, Creamy asparagus and meat timbale, White asparagus salad, How to prepare asparagus, Asparagus "en petit pois", ... All
	Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Loin of pork with herbs and julienne vegetables , Pork medallions with "full" turnips, Involtini-Style Filet Mignon , Sautéed Pork with Peanuts, Larded pork tenderloin, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Spaghetti with smoked salmon, Jura bread, Melting Epoisses on toast , Rabbit with mustard, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy "terre et mer" pots, Little vanilla, clementine and chestnut verrines, Shallot confit tart, Grapefruit cake, Crème de foie gras, ... All

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