Monday, 9 December 2013

SALTED BUTTER CARAMELIZED PORK FILET





For the home-made caramel, it's here



i-PAD VERSION
70g salted butter caramel (home made for me) – 2 shallots (sliced) – 1 crushed garlic clove– 370g of Pork filet mignon – 30g of crème fraiche.

Boil the water for the rice. Cook the rice 10 minutes.
In a wok, fry the shallots and the garlic.
Slice the pork into 1 cm-slices.
Add the pork in the wok. Cook for a further 4 minutes.
Meanwhile, reheat slowly the crème with the caramel in a little saucepan.
Serve the pork with the caramel sauce and the rice.

Inspired by a restaurant in Quimper.

28 comments:

  1. Nice and easy! The result is perfect. Thank you Sixte. Roma

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    1. Happy you all enjoyed it Roma...Best, Sixte

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  2. I like your pork fillet. Kelly

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    1. Thank you very much Kelly. Best, Sixte

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  3. This is right food for the knights...and my son and husband. Thanks. Jane

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    1. Especially your son and husband Jane...Best, Sixte

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  4. Pork fillets.... any day. Thank you. Gina

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  5. You're welcome Gina. Best, Sixte

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  6. Caramelized pork fillet is really good and recommended. Liz

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  7. This is so good that I will do it again....and again....and again... Felomina

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  8. After the no meat buffet this is a welcome dish. All my family likes meat. Thanks Sixtine. Sandra

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  9. Hey Sixte, I love pork! Your pork fillet is like a balsam to my body. Thank you. Angela

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    1. You're very welcome Angela. That is nicely said... Best, Sixte

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  10. I am a dedicated meat eater. Thank you for your pork fillet recipe. Andrea

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    1. You're welcome Andrea. Happy you enjoyed it... Best, Sixte

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  11. My boyfriend enjoyed your pork fillet! I think it strengthened his love for me. I am grateful to you, Sixte. Pam

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    1. Lovely Pam. I really am happy to hear it... All the best for both of you...Sixte

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  12. A combination of no meat buffet and pork filets is the best of all worlds. You eat what you like. You don't have to separate your guests. Jenny

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    1. Yes, definitely Jenny. Ying and Yang in a way... Best, Sixte

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  13. Your pork filets were assessed very highly by my family, Sixte. Thank you for this. Steph

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    1. You're welcome Steph. I really am happy for your family (and you as well...). Best, Sixte

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  14. I like it! I like your blog as well. Full of good recipes. Cheers, Valerie

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    1. Thank you ever so much Valerie. It is always nice to know... Best, Sixte

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  15. With your pork filets you hit the nail on the head. Thanks. Beatrice

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    1. You're very welcome Beatrice. Best, Sixte

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