Serves 6 to 8, preparation time: 30 minutes
Ingredients:
- 2 pork fillets
- 1 tablespoon olive oil
- 20g butter
- 3 French shallots
- 4 fine onions
- 500g mushrooms (of your choice)
- 100ml Velouté (pure sea buckthorn juice)
- 50ml Maple syrup
- 11 ⁄ 2 tablespoons cornstarch
- 1 Cup or 250ml 35% cooking cream
- Salt and pepper to taste and at the end of cooking.
Preparation:
Cut the fillets into 4-cm or 2-inch portions.
Brown the fillet pieces in a frying pan containing olive oil and 10g butter, heat gently, increase the temperature and turn the fillet pieces until they are lightly browned.
Set aside in a covered baking dish.
Reduce the temperature of your griddle and fry the 10g of butter with the onions, shallots and mushrooms you’ve cleaned and sliced, gradually increasing the temperature for a maximum cooking time of 8 to 10 minutes. Place everything in the dish with the fillet pieces, season with salt and pepper to taste.
Place the dish containing the tenderloin and vegetables in the oven at 180° Celsius for 10 minutes, partially covered (the meat should be pink inside).
In the meantime, still in the same pan (do not wash, to retain the flavours of the other ingredients), pour in the Velouté and the Maple syrup. When the mixture is homogeneous, add the cornstarch, stirring briskly with a whisk to avoid lumps. After 10 minutes of cooking over low heat, add the 35% cream and continue mixing to obtain a homogeneous sauce, adding salt and pepper to taste.
Serve and everyone can pour the sauce over the meat and vegetables.
Suggestions:
- You can add Sea Buckthorn berries to the sauce at the end of the cooking time to liven up your dish.
- If you’re a big eater, pair with Taliatelles.
- Goes well with fresh asparagus.
Recipe by Véronique, Argouseraie Quénébro.
