Paupiettes of pork filet mignon with chestnuts
800g
Pork filet mignon
16
Sage leaves
8
Onions with their tops
5cl
Vinegar
15cl
Pork stock
SQ
Olive oil
SQ
Butter
SQ
Salt
SQ
Pepper
SQ
Zest of crystallised lemons
Trim the pork filet mignon into escalopes of 50 grams each. Make up the paupiettes by wrapping each PONTHIER cooked chestnut (x16) and a sage leaf in an escalope. Maintain their shape with a wooden toothpick. Add salt and pepper. Heat the olive oil in a high sided frying pan and brown the escalopes with the onions and garnishing chestnuts over a high heat, stirring them continuously for 4 to 5 minutes. Remove the glaze with vinegar and reduce. Remove the escalopes and keep them hot. Moisten with the stock, add the lemon zest and reduce to thicken (there should be one soup spoon of sauce remaining per person). Bind with a knob of butter.
Arrange the escalopes, chestnuts (x12) and onions on plates and add the sauce.
