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Serves 6


By Philippe Broad

PARIS, 15 SEPTEMBER 2016 — This is a delicious end-of-summer combination of pork and Mirabelle plums served with quartered fresh figs from the archives of Cyberchef, Philippe Broad.


2 Filets mignons of Pork
1 1/2 lbs Mirabelle Plums
3 Onions
1 Clove stick
1 medium glass dry white Wine
2 1/2 oz Butter
Pepper from the mill
6 fresh ripe Figs (optional)


Wash and dry the mirabelle plums. Make a slit in the side of the plums and remove the stones, leaving the fruit whole. Peel and slice the onions finely.

In a deep thick-bottomed pan, brown the filet mignons on all sides over a medium heat and set aside. Replace with the onions and allow to sweat gently without browning. Once the onions are soft, replace the filet mignons and pour over the white wine. Season with salt and pepper, crush the clove stick and add to the pan. Cover and simmer gently for 15 minutes.

Add the mirabelle plums and continue to cook for a further 25 minutes, always over a low heat. If necessary, add a little water or some more white wine.

When the cooking is finished, slice the filet mignons on the diagonal and present on a serving dish surrounded by the mirabelles.

Filter the cooking juices and present in a sauceboat.

Serving suggestion

Decorate the dish with quartered fresh figs. Serve with fresh pasta. 

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