Filet mignon in honey-mustard-spice crust

Name: Filet mignon in honey-mustard-spice crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Filets de porc (sans tête ni pointe); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 ml dry white wine; 2 TABLESPOONS Honey; 2 TABLESPOONS Mustard; 1/2 TEASPOON Ginger powder; 1/2 TEASPOON Coriander powder; 1 pinch Cinnamon; 60 g Butter; 150 g cherry tomatoes

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Filets de porc (sans tête ni pointe)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 ml dry white wine
2 TABLESPOONS Honey
2 TABLESPOONS Mustard
1/2 TEASPOON Ginger powder
1/2 TEASPOON Coriander powder
1 pinch Cinnamon
60 g Butter
150 g cherry tomatoes

Directions

1
Dab pork fillets dry and season with salt and pepper. Heat 1 tablespoon of oil in an ovenproof pan. Sauté the fillets all around. Deglaze with white wine and remove from heat
2
Mix honey, mustard, spices and 1 tablespoon of oil. Season with salt and pepper. Brush meat with honey mixture. Put 40 g butter in flakes on the meat and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes
3
Wash the tomatoes. Remove the pan from the oven. Remove meat from the pan and keep warm. Put 2 tbsp. water and tomatoes into the pan and remove the roasting set. Add 20 g butter and simmer for 2-3 minutes. Cut meat into medallions. Arrange medallions, tomatoes and sauce on plates