Filet Mignon with Sage and Rosemary (Tenderloin of Pork)

Name: Filet Mignon with Sage and Rosemary (Tenderloin of Pork)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves to serve 4
Ingredients: 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

Ready in 45 mins

Recipe by Graham

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)

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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)

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.
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'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.