Punch Trois Ilets (pour 4 verres)
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Pork tenderloin with red wine sauce
Today, a recipe as inescapable as it is delicious for a Sunday lunch with the family: pork filet mignon with red wine sauce. Accompany it with the "Les Coutures" from Domaine Frédéric Mabileau. 🍷
Pork tenderloin with red wine sauce
Ingrédients
- For 4 persons :
- 1 tenderloin of 500 grams
- Olive oil
- 3 sprigs of thyme
- 150 grams of butter
- For the sauce :
- 1 onion
- 10 cl of red wine
- 10 cl of water
- 1 tablespoon of veal stock
- 30 cl of fresh cream
- Olive oil
Présentation
- 1Peel your onion and chop it.
- 2In a frying pan, sauté the onion with a spoonful of olive oil until golden.
- 3Once golden, add 10 cl of water, 1 tablespoon of veal stock and 10 cl of red wine. Stir gently and leave to simmer for a few minutes.
- 4Gradually add the crème fraîche to the sauce.
- 5Cut the tenderloin into thick slices and salt them.
- 6Pour a drizzle of olive oil into a hot frying pan.
- 7Place the tenderloin in the pan and brown it completely.
- 8Then place the tenderloin in a gratin dish with thyme and a few pieces of butter.
- 9Place the gratin dish in the oven for about 20 minutes at 200°C, basting the filet mignon regularly with the melted butter.
- 10Serve the tenderloin with a few steamed potatoes or homemade mashed potatoes and then coat the meat with the red wine sauce.
Your merchant of wine advises you to accompany this dish with the "Les Coutures" cuvée from Domaine Frédéric Mabileau.
An elegant Saint-Nicolas de Bourgueil: a silky texture, assertive but delicate tannins and a chocolatey finish underline the power of the red wine sauce.
