Filet mignon with asparagus


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.
30 K 4/5 (6 reviews)
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Last modified on: July 11th 2021
For 4 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 35 min.
All in all: 1 hour 2 min.
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Step by step recipe


Stage 1 - 8 min.
Filet mignon with asparagus
Cut 300 g filet mignon (pork loin) into small pieces.

Set aside.

Stage 2 - 5 min.
Filet mignon with asparagus

Stage 3 - 10 min.
Filet mignon with asparagus
Prepare 400 g Asparagus (a mix of green and white varieties here).

Stage 4 - 8 min.
Filet mignon with asparagus
Cook in salted boiling water until just tender.

Stage 5 - 5 min.
Filet mignon with asparagus
Drain and cut into small chunks.

Set aside.

Stage 6 - 10 min.
Filet mignon with asparagus
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.
Filet mignon with asparagus
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.
Filet mignon with asparagus
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.
Filet mignon with asparagus
Add 200 ml liquid cream, salt and pepper, then bring to the boil.

Leave to reduce by half.

Stage 10 - 2 min.
Filet mignon with asparagus
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
Filet mignon with asparagus
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 recipe70 RDI=30 %30 RDI=3 %190 RDI=30 %2,130 RDI=110 %8,910 RDI: 110 %
Per 100 g5 RDI=2 %2 RDI=0 %20 RDI=2 %180 RDI=9 %760 RDI: 9 %
Per person20 RDI=6 %8 RDI=1 %50 RDI=7 %530 RDI=30 %2,230 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 4 people : 11.00 €
  • Per person : 2.75 €

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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)
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