{"id":9592,"date":"2023-09-11T11:01:18","date_gmt":"2023-09-11T09:01:18","guid":{"rendered":"https:\/\/www.malartic-lagraviere.com\/?p=9592"},"modified":"2023-09-11T11:01:18","modified_gmt":"2023-09-11T09:01:18","slug":"our-recipe-filets-mignons-de-porc-aux-morilles","status":"publish","type":"post","link":"https:\/\/www.malartic-lagraviere.com\/en\/news\/our-recipe-filets-mignons-de-porc-aux-morilles\/","title":{"rendered":"Our recipe : Filets Mignons de Porc aux Morilles"},"content":{"rendered":"<p><em>\u201cIn an ideal world, you would make this with fresh morel mushrooms but the chances are that, like me, you will have to use ones that have been dried, canned or preserved in a jar. A festive meal to share with friends or family, and a great match for a more mature red or white like the 2012 Malartic red or 2018 that is already showing very well\u201d \u2014 S\u00e9verine<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9553 alignleft\" src=\"https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon-300x300.jpg\" alt=\"\" width=\"252\" height=\"252\" srcset=\"https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon-300x300.jpg 300w, https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon-150x150.jpg 150w, https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon-768x768.jpg 768w, https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon-550x550.jpg 550w, https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon-400x400.jpg 400w, https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon-500x500.jpg 500w, https:\/\/www.malartic-lagraviere.com\/wp-content\/uploads\/2023\/09\/filets-mignon.jpg 954w\" sizes=\"(max-width: 252px) 100vw, 252px\" \/><strong>Ingredients for 4 persons :<\/strong><\/p>\n<p>40g\/1 1\/2 oz of dried morel mushrooms or more if possible.<br \/>\nA glug of olive oil<br \/>\n30g\/1oz butter<br \/>\n2 pork filet mignon (500g\/a generous pound)<br \/>\n2 shallots, finely chopped<br \/>\n150ml\/1 generous cup of white wine<br \/>\n150ml\/1 generous cup creme fraiche (or half-fresh, half sour cream)<br \/>\n1 tablespoon of strong mustard<br \/>\nSalt &amp; pepper, to season<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Recipe :\u00a0<\/strong><\/p>\n<p>Soak the morels in warm water for 15 minutes, then cook them a further 10 minutes in boiled water. Drain and filter the water through muslin or a coffee filter to remove any sand or grit. Set the liquid aside.<\/p>\n<p>Heat the oven to 190\u00b0C\/375\u00b0F, fan 170\u00b0C\/340\u00b0F, gas mark 5.<\/p>\n<p>Add the oil and half the butter to a heavy based frying pan and heat over a high heat. Add the pork fillets and brown on all sides before transferring to an ovenproof dish and putting in the oven, topped with the remaining butter.<\/p>\n<p>Cook for 15-20 minutes, the meat should be very slightly pink inside.<\/p>\n<p>Return the frying pan to a gentle heat and fry the 2 shallots, in the remaining fat.<\/p>\n<p>Deglaze the juices with white wine, let evaporate for 2 minutes then pour in the water in which the morels were cooked. Simmer again.<\/p>\n<p>Sliced the soaked morels in 2 lengthwise and add them to the pan with the fresh cream and mustard, and leave to reduce until the desired consistency is obtained. Remove the filet and cut it in 1 inch \/ 3 cm slices. Serve, with fresh tagliatelle and with the morel sauce in a sauceboat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cIn an ideal world, you would make this with fresh morel mushrooms but the chances are that, like me, you will have to use ones that have been dried, canned or preserved in a jar. A festive meal to share with friends or family, and a great match for a more mature red or white [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":9616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-9592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Our recipe : Filets Mignons de Porc aux Morilles - Malartic Lagravi\u00e8re<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.malartic-lagraviere.com\/en\/news\/our-recipe-filets-mignons-de-porc-aux-morilles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our recipe : Filets Mignons de Porc aux Morilles - Malartic Lagravi\u00e8re\" \/>\n<meta property=\"og:description\" content=\"\u201cIn an ideal world, you would make this with fresh morel mushrooms but the chances are that, like me, you will have to use ones that have been dried, canned or preserved in a jar. 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