Pork ""filet mignon"" with ginger and lemon leaves by Chef Tenailleau

Pork ""Filet mignon"" with ginger and lemon leaves.

For 4 people.

Place 2 cl of grape seed oil in a casserole dish, heat it over a low flame and brown a 600 g pork filet mignon.

Season and add 10 g of unpeeled ginger and 2 lemon leaves.

Continue to cook the meat in the oven at 100° C for 15 minutes to keep the meat soft.

Remove excess fat from the casserole dish and brown the fats before deglazing with a sweet white wine.

Reduce until it is almost dry then moisten with 10 cl of poultry stock, reduce once again and add 50 g of butter.

Check the seasoning and serve with a sweet potato mash.

Tip: do not let your filet mignon get too hot. It will dry out and lose its tenderness.