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 French Filet mignon
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Ingredients:
500 grams of pork tenderloin
800 g of potatoes
5 onions means
2 cloves garlic
1 cc margarine 60%
12 slices of bacon (160 g)
1 branch of rosemary
Salt and pepper
Preparation:
In a saucepan fitted with a sheet of cooking, bring back the tenderloin until it is golden. Peel the potatoes, wash and dry. Cut into thin slices 2 to 3 millimeters thick.
Peel onions, cut into thin slices undoing the rings. Preheat oven to 240 ° C (th. 8). Rub the bottom of a cast-iron cocotte with a clove of garlic and then melt margarine.
Submit a layer of potatoes then a layer of onions. Salt and pepper. Repeat and by successive layers and end with a layer of onions.
Cut the remaining clove of garlic into small pieces. Inciser the tenderloin and inlay pieces of garlic. Digging a niche in the thickness of potatoes / onions, garnish with slices of bacon, rosemary effeuiller and drop gently roast. The cover part of the mixture of potato / onion.
Cover the casserole with lid (or with aluminum foil). Close tightly and cook 1 hour. |
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