By Philippe Broad
PARIS, 14 SEPTEMBER 2011 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
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
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
Decorate the dish with quartered fresh figs. Serve with fresh