- 400 g / 14 oz. pork filet mignon
- 70 g / 2 ½ oz. Bordier seaweed butter
- A few baby new potatoes
- A few Brussels sprouts
- 1 onion
- Fresh wild mushrooms
- 30 cl / 1 1/3 cup cider
- 1 clove garlic
- 2 tbls. dark veal stock (optional))
- Salt and pepper
Cut the filet mignon into four steaks. Add the butter to a Dutch oven and cook without browning. Salt and pepper to taste. Add the sliced onions and shallots as well as the crushed clove of garlic. Sweat.
Add the potatoes washed but unpeeled. Moisten with the veal stock (if desired) and the cider. Simmer slowly over a low heat until the potatoes are cooked. Keep a close eye on the evaporation and, if necessary, add a little more water to finish.
Blanch the Brussels sprouts in salted water, then plunge into an ice bath to stop them from cooking and fix the color. Set aside in a warm place until ready to plate.
At the last moment sauté the mushrooms in the Dutch oven.
Plate the filets with the garnish around them.