With this recipe you get a melting meat and potatoes, a short sauce and a complete dish that everyone can enjoy. Good app’
- 1 filet mignon of pork
- 8 potatoes
- 1 onion
- 3 cloves of garlic
- 20 g of butter
- 1 tablespoon rapeseed oil
- 2 tablespoons of honey
- 2 tablespoons of mustard
- 200 ml dry white wine
- 100 ml vegetable stock (homemade or reconstituted with a cube)
- 1 pinch of salt
- 1 pinch of pepper
- 2 sprigs thyme
Peel the potatoes. Wash them and cut them in 2 or in 3 (for the biggest). Peel the garlic and onion and dice them.
Place the butter and oil in the pressure cooker. Heat it up. When the butter is melted add the garlic and onion. After 3 minutes add the filet mignon and brown it for 5 to 6 minutes on all sides.
When it is well colored, take it out of the casserole and cut it into 8 pieces. Put them back in the casserole. Add the honey, the mustard and let cook for 2 minutes. Moisten with the white wine, the broth, add the potatoes and the thyme, salt and pepper and cover.
Let cook 18 minutes from the moment when the casserole makes tchoutchou.
It’s not the same as it used to be