Description

La blanquette de filet mignon de porc aux champignons est une recette gourmande qui promet de réchauffer vos soirées. Ce plat réconfortant allie la tendreté du filet mignon et la saveur délicate des champignons, tout en étant facile à préparer. Que ce soit pour un repas en famille ou un dîner entre amis, cette recette ravira les papilles.

Ingredients

Scale

600 g de filet mignon de porc
300 g de champignons de Paris
1 oignon
2 gousses d’ail
300 ml de bouillon de volaille
200 ml de crème fraîche épaisse
50 ml de vin blanc
2 cuillères à soupe d’huile d’olive
1 bouquet garni (thym, laurier)
Sel et poivre au goût

Instructions

Step 1: Prepare the Ingredients

Begin by gathering all the ingredients needed for the recipe, including filet mignon, fresh mushrooms, onions, garlic, cream, and seasoning.

Step 2: Slice the Pork

Cut the filet mignon into thick slices, ensuring they are evenly sized for consistent cooking.

Step 3: Sauté the Vegetables

In a large pan, heat some oil and sauté the chopped onions and minced garlic until they are translucent and fragrant. Add the sliced mushrooms and continue to cook until they have released their moisture.

Step 4: Brown the Meat

Push the sautéed vegetables to the side of the pan, then add the pork slices. Brown them on both sides for a few minutes to develop flavor.

Step 5: Deglaze the Pan

Once the pork is browned, pour in a splash of white wine or broth to deglaze the pan, scraping the bottom to incorporate any flavorful bits.

Step 6: Add Cream

Reduce the heat and stir in the cream, allowing it to combine with the other ingredients. Simmer until the sauce thickens.

Step 7: Season the Dish

Taste the sauce and adjust the seasoning with salt and pepper as needed.

Step 8: Serve

Once the sauce has reached the desired consistency, serve the pork slices with the creamy mushroom sauce on top, garnished with fresh herbs if desired.

Notes

Searing

Searing involves cooking the meat at a high temperature to develop a rich, brown crust. This enhances the flavor and creates a visually appealing presentation.

Deglazing

Deglazing is the technique of adding liquid to the pan after searing to loosen the flavorful browned bits stuck to the bottom, enriching the sauce.

Simmering

Simmering gently cooks the meat in a flavorful broth or sauce, allowing it to become tender while absorbing the surrounding flavors.

Thickening

To create a thicker sauce, you can utilize methods such as reduction, where the sauce is boiled down, or adding a starch like cornstarch mixed with water.

Prep Time: 15 minutes
Cook Time: 30 minutes