Pork Filet Mignon aux Oignons - Gratin Dauphinois
(Pork with onions and oven baked potatoes)
Filet Mignon is the finest pork meat; this recipe is extremely easy.
Prep Time: 30 minutes
Cook Time: 30 minutes
Very Easy - Traditional
I have a French neighbor who is a retired professor. He and his family read my web site and tell me they are impressed. However, they also said that they were somewhat disappointed because they could not find a French cooking recipe on the cooking page. I did not want to offend my good French neighbors, so now I have a French recipe.
I am told that this is a typical French dinner. I have tried it and I think it's great. In a "traditional" French family, friends or family are often invited for lunch on Sunday. Usually, people are invited at 1 p.m. and it is not unusual to leave the table at 4 or 5 p.m.!
My neighbor says,
"When we invite friends, we always
serve aperitif before lunch,
and after dessert you usually
offer coffee and eventually digestive."
Ingredients for 4 people:
- 800 gr [3 lb] filet mignon of pork
- 4 brown onions
- 20 cl [7 fl oz] dry white wine
- 5 Tbspoons olive oil
- Salt & pepper
Peel and mince the onions; cut the filet mignon in 3 to 4 sections.
In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon).
Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes; turn from time to time.
Serve each of your guest cutting slices from the meat sections.
Ingredients for potato side dish:
- 4 big potatoes
- 35 cl [12 oz] single cream
- 100 gr [4 oz] swiss cheese
- nutmeg, salt & pepper
Grate the swiss cheese. Peel the potatoes and cut them into
thin slices (with the slicer side of your grater or electric mixer); display them in an oven dish by layers, add salt and pepper
each time one layer is completed; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices
are displayed, pour the single cream in the dish ; it needs to cover exactly all potatoes; complete with a little milk if it is not the case (leave the extra cream if you have too much).
Spread the left cheese (1/3) on top of the potatoes ; bake the whole in (pre-heated) oven at 200°C / 400°F for about 1h15. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.
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