By Philippe Broad
PARIS, 2 SEPTEMBER 2010 A delicious end-of-summer combination
of pork and Mirabelle plums, a honey sweet fruit still in season.
2 Filets mignons of Pork
1 1/2 lbs Mirabelle Plums
1 medium glass dry white Wine
2 1/2 oz
Pepper from the mill
6 fresh ripe Figs (optional)
1. 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
2. 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
3. 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.
Decorate the dish with quartered fresh figs. Serve with fresh