Filet mignon des vendanges
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4 pers
- 7-10 Tbsp Preparation : 10 mn
- 7-10 Tbsp Cuisson : 20 mn
- 600 g de filet mignon de porc
- 400 g d
- 2 oignons
- 7-10 Tbsp 1 tablespoon paprika
- 7-10 Tbsp 1 tbsp. veal stock
- 10 cl de vin blanc sec
- 7-10 Tbsp ½ bouquet de persil plat
- 7-10 Tbsp 1 tablespoon sunflower oil
- 20 g de beurre
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Cut the filet mignon into 4 cm pieces. Peel and chop the onions. Heat the oil and butter in a casserole dish. Brown the pieces of meat on each side. Reserve them
- 2
2 Put the onions in the casserole, sauté for 2 minutes, stirring. Put back the meat, salt and pepper. Sprinkle with paprika and veal stock. Mix, pour the wine. Stir, cover and simmer 10 minutes over low heat.
- 3
3 Cook the pasta "al dente" in a pot of boiling salted water. Wash and de-stemm the grapes, add them to the casserole and cook for another 5 minutes. Thinly slice and chop the parsley, add it. Serve immediately, with drained pasta.
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