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Filet mignon à la Normandie
Un filet mignon de porc tendre nappé d'une sauce onctueuse au cidre, crème, moutarde, champignons et châtaignes, parfumé au thym et au bacon fumé. Un plat automnal typiquement normand, simple à réaliser pour 2‑3 personnes.
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Cost Breakdown
Critical Success Points
- • Faire dorer le filet mignon sans le surcuire
- • Déglacer correctement avec le cidre pour récupérer les sucs
- • Incorporer la crème hors du feu fort afin d'éviter la coagulation
Safety Warnings
- • Manipuler la poêle chaude avec des maniques.
- • Le cidre chaud peut éclabousser ; ajouter doucement.
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