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Crunchy filet mignon with Emmental de Savoie on a bed of polenta
(1 vote)
Cheese :
Emmental de SavoieDish type :
MainSeason :
Spring, Summer, Autumn, Winter
Ingredients - for 4 persons
- 600g pork tenderloin
- 150g softened butter
- 100g fine breadcrumbs
- 150g Emmental de Savoie
- 250g medium polenta
- 1 cube vegetable stock
- 25g butter
- 100g Emmental de Savoie
Preparation
- Slice the filet mignon into medallions 3cm thick. Add salt and pepper.
- Fry for 3 to 4 minutes on each side. Set aside.
- Form a ball with the softened butter, breadcrumbs and Emmental de Savoie grated into shavings, and use this to cover the filet mignons with a layer 1/2 cm thick.
- Preheat the oven in the grill position at a hot temperature. Place the filet mignons on the beds of polenta, and arrange on a baking tray. Cook for 4 minutes and serve.
- Preparation of the polenta: Blanch the polenta in a saucepan with some butter. Pour warm vegetable stock over it and stir for 15 minutes. At the end of the cooking time, add the grated Emmental de Savoie, and the salt and pepper. Leave to cool and cut up the polenta into medallions, using a cookie cutter.
