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    Filet mignon with olives and candied lemon

      Filet mignon with olives and candied lemon

        



      Ingredients

      people


      • 2 tenderloins of pork

      • 100g split black olives (and pitted)


      • 2 candied lemons

      • 10cl dry white wine

      • 2tbsp. olive oil

      • 1Bread of thyme

      • 4 sage leaves

      • Salt

      • Pepper

      • Calories = Medium

      Preparation steps

      1. Salt and pepper the tenderloins. Heat the oil in a casserole dish and brown the meat for 5 minutes on all sides. Add the olives, finely chopped candied lemons, wine, thyme and sage. Lightly salt and pepper. Cook 3 mins. Cover and simmer for 20 minutes over very low heat.
      2. Serve the tenderloins cut into slices and accompanied by mashed potatoes.

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