For the home-made caramel, it's here
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.
Nice and easy! The result is perfect. Thank you Sixte. Roma
ReplyDeleteHappy you all enjoyed it Roma...Best, Sixte
DeleteI like your pork fillet. Kelly
ReplyDeleteThank you very much Kelly. Best, Sixte
DeleteThis is right food for the knights...and my son and husband. Thanks. Jane
ReplyDeleteEspecially your son and husband Jane...Best, Sixte
DeletePork fillets.... any day. Thank you. Gina
ReplyDeleteYou're welcome Gina. Best, Sixte
ReplyDeleteCaramelized pork fillet is really good and recommended. Liz
ReplyDeleteThank you very much Liz. Sixte
DeleteThis is so good that I will do it again....and again....and again... Felomina
ReplyDelete(*_*) Sixte
DeleteAfter the no meat buffet this is a welcome dish. All my family likes meat. Thanks Sixtine. Sandra
ReplyDeleteYou're welcome Sandra. Sixtine
DeleteHey Sixte, I love pork! Your pork fillet is like a balsam to my body. Thank you. Angela
ReplyDeleteYou're very welcome Angela. That is nicely said... Best, Sixte
DeleteI am a dedicated meat eater. Thank you for your pork fillet recipe. Andrea
ReplyDeleteYou're welcome Andrea. Happy you enjoyed it... Best, Sixte
DeleteMy boyfriend enjoyed your pork fillet! I think it strengthened his love for me. I am grateful to you, Sixte. Pam
ReplyDeleteLovely Pam. I really am happy to hear it... All the best for both of you...Sixte
DeleteA 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
ReplyDeleteYes, definitely Jenny. Ying and Yang in a way... Best, Sixte
DeleteYour pork filets were assessed very highly by my family, Sixte. Thank you for this. Steph
ReplyDeleteYou're welcome Steph. I really am happy for your family (and you as well...). Best, Sixte
DeleteI like it! I like your blog as well. Full of good recipes. Cheers, Valerie
ReplyDeleteThank you ever so much Valerie. It is always nice to know... Best, Sixte
DeleteWith your pork filets you hit the nail on the head. Thanks. Beatrice
ReplyDeleteYou're very welcome Beatrice. Best, Sixte
Delete