French Filet mignon
 Add to Favorite

Filet mignon

Share this on
Share on Facebook Facebook
Share on Digg Digg
Share on Netscape Netscape
Share on Google Bookmarks Google Bookmarks
Share on Reddit Reddit
Share on Windows Live Windows Live
Share on Yahoo! My Web Yahoo! My Web

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


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.