Gastronomie : filet mignon de porc rôti et pois cassés

MORE INFO https://www.france.tv/france-3/meteo-... In Metz, our chef of the day, Pierre-Yves Lorgeoux, offers the perfect recipe to cope with the drop in temperatures. Roasted pork tenderloin with split peas. All cooked in an exceptional 16th-century setting. Ingredients: 1 pork tenderloin 12 medium-sized langoustines Garlic, shallot 2 cl veal stock 30 g semi-salted butter Salt, pepper, oil 800 g parsnips 2 pears 25 cl coconut milk 25 cl cream Preparation: 1. Peel the parsnips and pears and cut them into small pieces. Place them in a saucepan, pour over the coconut milk, cream, and a glass of water, then add salt and pepper. 2. Bring to a boil, cook for 30 minutes, and blend. 3. Keep warm in a bain-marie. 4. Finely chop the shallots and garlic. 5. In a sauté pan, heat the oil and butter. Season the filet mignon with salt and sear it in the butter and oil mixture. Cook for 20 minutes. Then set aside. 6. Sear the langoustines and bake them for 4 minutes. Separate the heads from the tails, set the tails aside, and return the heads to the pan. 7. Add the shallots and garlic, sweat, lightly crush the langoustine heads, pour in the veal stock, and let reduce. 8. In a dish, bake the filet mignon and langoustine tails again in the oven at 180°C for 5 minutes. Serve with the parsnip purée on the side. Chef: Pierre-Yves Lorgeoux FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte