Filet Mignon of Pork with Leeks

Serves 4

PARIS, 13 DECEMBER 2009  — A  delicious combination of pork and steamed leeks topped with the cream of leeks from the recipe collection of Cyberchef Philippe Broad.

Ingredients

2 Filet mignons of pork
2 Onions, thinly sliced
1 glass dry white Wine
10 small Leeks
1 small tub double Cream
2 tbsp Oil
20 g Butter
Salt
Pepper from the mill

Preparation

1. Slice the onions and wash and trim the leeks. Take two leeks and cut into thin slices, setting aside the rest which will be steamed in a pressure cooker. Preheat the oven to 180° C (th 6).

2. Place the filet mignons in an oven dish, surround with the sliced onions, season with salt and pepper and drizzle with a little oil. Cook in the oven for 25 minutes. After 15 minutes, pour the white wine over the meat and onions and continue cooking.

3. Heat the butter in a saucepan and add the sliced leeks. Toss well so that the leeks are coated with the butter and add 1/2 glass of water. Cook gently for 20 minutes allowing the water to evaporate without colouring the leeks. Pour in the double cream, season with salt and pepper and allow th reduce sligntly over a low heat for about 5 to 6 minutes. In the meantime, steam the remainder of the leeks in a pressure cooker for 6 minutes.

4. When the meat is ready, remove from the oven and cut into chunky slices on a diagonal.

Presentation

1. Serve the meat surrounded with the steamed leeks topped with the cream of leeks.