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Filet Mignon with Sage and Rosemary (Tenderloin of Pork) Recipe

Filet Mignon with Sage and Rosemary (Tenderloin of Pork)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

Positively one of my favourites, Filet Mignon with Sage and Rosemary enhances the tenderness and taste of the pork with gentle herbs. On the other hand, it is quite delicious with Potatoes with Cheese and Bacon or Tartiflette- or is that just my strange tastes!!!

      Preparation Time: 15 Minutes

      Cooking Time: 30 Minutes

A Top Choice Recipe for Entertaining

Ingredients for Filet Mignon with Sage and Rosemary (Tenderloin of Pork)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1½ lb
filet mignon (tenderloin) of pork
15 - 20 leaves
sage
1 stalk
rosemary
1 teaspoon
dried thyme
3 oz
smoked lardons (bacon pieces)
1
onion
½
beef stock cube
1
tomato
 
salt and pepper
1 tablespoon
duck fat, goose fat or beef dripping

 

How to Cook Filet Mignon with Sage and Rosemary (Tenderloin of Pork)

  1. Using a very sharp knife, cut into the side of the filet lengthways to about 1" (2.5cm) depth. In this cut, place 10 leaves of sage, half the rosemary and about half the lardons (if you can't get lardons, just chop 2oz (100g) of smoked bacon). Season lightly with salt and freshly-ground pepper.
  2. Tie the filet mignon using fine string to hold it all together again. Heat the fat in a cocotte (or other fireproof casserole dish) and brown the meat on all sides. Peel the onion and cut into four. Add this plus the remaining lardons (or bacon) to the casserole. Add the tomato (cut in four), the thyme, the rest of the sage, the rosemary, a glass of water and ½ beef stock cube. Cover the casserole, reduce the heat and leave to simmer gently for 25-30 minutes.

 
Graham GRAHAM'S HOT TIP:
When cooked, remove the filet mignon from the cocotte (or casserole) and allow to stand for five minutes before cutting and serving. During this time, you can remove the string from the meat and use some of the juices in the casserole to make a sauce or gravy.
 
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Reviews of Filet Mignon with Sage and Rosemary (Tenderloin of Pork)

Rating 4 out of 5 - Many cooks will make this recipe again November 13 2014
I cooked this last night. YUP this one is going in the rotation and is probably one of my top 5 dishes. AND I CAN COOK! I seared mine in a cast iron skillet. This is the best way to sear meat. I had some left over asparagus spears. Yummy to my tummy. My husband said this was hands down the best dinner he's had; including restaurant meals.
(7 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again December 19 2012
Definitely really good. My fiance and I made this for our anniversary dinner. It was just as good (or better) as any meal we could have gotten at a restaurant. I made the recipe exactly as stated with a side of vegetables.
(3 reviews)
 

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