Fondant pork tenderloin in casserole Ingredients: 5 carrots - 200 g of - bacon - oil - 2 tablespoons of - crème fraîche - thyme - 3 onions - 2 l of - beef broth - (cubes) salt - pepper - 1 filet mignon - of pork 6 bay leaf potatoes.
Utensils：
- 1 casserole dish- 1 frying pan- frying pans 1 baking tray- baking tray 1 knife- knives 1 Oven- ovens 1 Wooden spoon- 1 Heating blender- Heating blender 1 dish-
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
Brown the onions firstneatly sliced into rounds in the pressure cooker. Add the bacon.
Phase 2
In a pan, brown the filet mignon on all sides.
Phase 3
When the onions are golden and the bacon lightly toasted, place the filet mignon at the bottom of the casserole dish. Pour 2 liters of beef broth into it. Place a sprig of thyme and two bay leaves.
Phase 4
Close the casserole and cook everything for 45 minutes from the rotation of the valve.
Phase 5
Meanwhile, cut the potatoes into 6 and the carrots into large slices. Brown them for 5 minutes in the pan.
Phase 6
After 45 minutes, let the steam escape, open the casserole and add carrots and potatoes (they must be covered by the broth, otherwise add a little water).
Phase 7
Leave to cook for another 10 to 15 minutes from the rotation of the valve.
Phase 8
Meanwhile, preheat the oven to 210°C (thermostat 7).
Phase 9
After releasing the steam from the casserole dish, remove the filet mignon and place it in an oven dish. Drizzle with the cooking juices.
Phase 10
Cook for another 10 minutes to a quarter of an hour in the oven.
Phase 11
At the last moment, add the crème fraîche to the cooking liquid and mix gently.
Phase 12
It's ready!
Phase 13
Serve each slice with potatoes, carrots and sprinkle with juice (broth, bacon, onions, crème fraîche).
Utensils：
- 1 casserole dish- 1 frying pan- frying pans 1 baking tray- baking tray 1 knife- knives 1 Oven- ovens 1 Wooden spoon- 1 Heating blender- Heating blender 1 dish-
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
Brown the onions firstneatly sliced into rounds in the pressure cooker. Add the bacon.
Phase 2
In a pan, brown the filet mignon on all sides.
Phase 3
When the onions are golden and the bacon lightly toasted, place the filet mignon at the bottom of the casserole dish. Pour 2 liters of beef broth into it. Place a sprig of thyme and two bay leaves.
Phase 4
Close the casserole and cook everything for 45 minutes from the rotation of the valve.
Phase 5
Meanwhile, cut the potatoes into 6 and the carrots into large slices. Brown them for 5 minutes in the pan.
Phase 6
After 45 minutes, let the steam escape, open the casserole and add carrots and potatoes (they must be covered by the broth, otherwise add a little water).
Phase 7
Leave to cook for another 10 to 15 minutes from the rotation of the valve.
Phase 8
Meanwhile, preheat the oven to 210°C (thermostat 7).
Phase 9
After releasing the steam from the casserole dish, remove the filet mignon and place it in an oven dish. Drizzle with the cooking juices.
Phase 10
Cook for another 10 minutes to a quarter of an hour in the oven.
Phase 11
At the last moment, add the crème fraîche to the cooking liquid and mix gently.
Phase 12
It's ready!
Phase 13
Serve each slice with potatoes, carrots and sprinkle with juice (broth, bacon, onions, crème fraîche).