Filet de porc à la moutarde with Maille Dijon

Von Andy Cooks · 30 Min.

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Zubereitung

1. Trim the pork tenderloin of silver skin and cut it into two even portions. Season evenly with sea salt.
2. Heat a heavy-based stainless steel or cast iron pan over high heat. Add a tablespoon of oil and sear the fillets on all sides.
3. Lower the heat and cook for 10 minutes, or until the centre of the fillets reaches 55°C. Then baste with butter until the fillets reach 62°C.
4. Remove the pork and rest it on a wire rack.
5. Meanwhile, put a medium pan over medium heat with a splash of olive oil, add the asparagus, cover and cook gently for 5 to 6 minutes, turning every 2 minutes. Once nearly ready, add a splash of water to steam them through. They are ready when tender with a slight bite.
6. Tip out most of the butter from the pan, but do not wash it.
7. Peel and finely dice the shallots. Place the pan over medium heat and sweat the shallots for 2 minutes, until translucent.
8. Deglaze the pan with the wine and let the alcohol evaporate. Add the chicken stock and reduce by half.
9. Stir in the mustard and crème fraîche, then add the finely sliced tarragon. Taste and adjust the seasoning.
10. Warm the mashed potato in a pot for 3 to 4 minutes, until heated through.
11. Return the pork to the pan with the mustard sauce and spoon the sauce over the fillets to glaze them. Serve with the asparagus, mashed potato and extra mustard sauce.

Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.

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