Filet Mignon with Fig Pommery® Mustard



Preparation: 15 minutes
Cooking: 25 minutes


For 4 persons :
  • 1 filet mignon pork
  • Four spoons of soup of Fig Mustard Pommery®
  • 400 g of mixed winter vegetables (endives, turnips, carrots, etc.)
  • 8 fresh or dried figs
  • 1 tablespoon of butter
  • 1 spoon. of neutral oil soup
  • Salt, pepper
Imprimer la recette

Filet mignon with fig Pommery® mustard


Déroulement :


  • Preheat the oven to 210/220° (th7).
  • Scrape the vegetables or peel them finely. Rinse.
  • Poach for 10 minutes in a large amount of boiling salted water.
  • Meanwhile, butter an ovenproof dish and add the oil.
  • Place the filet mignon in the dish. Season with salt and pepper. Brush the filet mignon with figs mustard.
  • Cover with aluminum foil or baking paper and bake for 10 minutes.
  • Remove the foil from the filet mignon.
  • Drain the vegetables, add them around the filet mignon. Add the figs and the equivalent of 1 glass of water.
  • Put the dish back in the oven and cook again for 10 minutes. Water occasionally with the meat juice.
  • The filet mignon is cooked if when pricked with a knife, the juice that flows is white and not pink.
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