Fillet Mignon in Raspberry Sauce (pork tender loin)

Pork Fillet Mignon Déglace with Cognac, Honey and Raspberries

From ancient Egypt and Rome to renaissance times, fruits and berries where widely used in sauces, gravy’s and to garnish meats. It’s only in the recent centuries that these culinary treasures have been a little bit forgotten.

Ingredients: 4 persons

2 to3 fillet Mignon, 5 Centilitres cognac (Or Armagnac, Calvados), 1 cup raspberries, ½ cup walnuts, 2 or 3 tbsp honey, 1 tbsp allspice berries, 1tsp corn starch, sea salt, black pepper

Place the tender loin in cold water with one pressed lemon (20min), this eliminates impurities.

Dry with some paper towel, salt and pepper.

Ground one tbsp of allspice in to powder.

Take a bowl and add the honey, cognac, allspice powder and the raspberries. Pepper and salt to taste.

Sear the fillets each side for about 3 to 4 minutes light brown (medium heat).

Lower the heat to minimum put a lid on top and let sear for another 8 to 10 minutes (depends on the size of the fillets).

Take the fillets out the pan and déglace with the raspberries mix, and bring back to boiling point (add a tsp of starch if necessary).

Cut the fillets in slices, add the sauce on top and decorate with walnuts and raspberries.

Serve with your favorite side dish

In the summertime, serve lukewarm or cold on a bed of baby leaves salad greens.

Bon Appetite!

https://www.youtube.com/watch?v=Bq3PDKPCMC0