Pork filet mignon with cider

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pork Filet Mignon
  • Pork filet mignon : 4 pieces
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
  • Butter : 2 tablespoons
  • Fresh thyme : 1 tablespoon
  • Garlic : 2 cloves, minced
• Cider Sauce
  • Apple cider : 1 cup
  • Chicken broth : 1/2 cup
  • Dijon mustard : 1 tablespoon
  • Heavy cream : 1/4 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Season the pork filet mignon with salt and black pepper on both sides.
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Sear the pork filet mignon for 2-3 minutes on each side until browned.
• Transfer the skillet to the preheated oven and cook for 10-12 minutes until the pork reaches an internal temperature of 145°F (63°C).
• Remove the skillet from the oven and transfer the pork to a plate. Let it rest for 5 minutes.
• In the same skillet, melt butter over medium heat.
• Add minced garlic and fresh thyme to the skillet and cook for 1 minute.
• Pour in apple cider and chicken broth, scraping the bottom of the skillet to release any browned bits.
• Stir in Dijon mustard, salt, and black pepper. Cook for 5 minutes until the sauce reduces slightly.
• Reduce the heat to low and stir in heavy cream. Cook for an additional 2 minutes.
• Serve the pork filet mignon with the cider sauce drizzled on top.

Tips

• Make sure to let the pork filet mignon rest after cooking to allow the juices to redistribute and keep the meat tender.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the cider sauce and cook for an additional minute until thickened.

Information

• Pork filet mignon is a tender and flavorful cut of meat that is perfect for special occasions.
• The cider sauce adds a sweet and tangy flavor to the dish, complementing the pork perfectly.