Pork filet mignon with Cookeo mustard Ingredients: 1 tablespoon of - whole-grain mustard - 40 cl of - crème fraîche - 10 g of - butter - 1- 600g pork tenderloin - 500 g of - canned mushrooms - 25 cl of - dry white wine - 1 stock cube.
Utensils： Essential - 1 Cookeo Infinity from Moulinex - Buy 1 salad bowl 1 wooden spoon 1 kitchen scale - 1 dish -
Total time:
32 min
Preparation:
10 min -
Cooking:
22 min
Phase 1
Cut the filet mignon into medium-sized pieces, then place them in the bowl of your Cookeo. Add the butter, thens brown the meat on the “brown” mode / 3 min + preheating, stirring constantly. Reserve in a salad bowl, then briefly wipe the bowl.
Phase 2
Pour the white wine, the stock cube, the mushroom juice and 30 cl of cream into the tank. Mix a little using a wooden spoon.
Phase 3
Brush the pieces of filet mignon with mustard and place them in the bowl. Start cooking on “pressure cooking” mode / 22 min.
Phase 4
At the end of cooking, pour into a dish. Add the rest of the cream, season and mix well.
Utensils： Essential - 1 Cookeo Infinity from Moulinex - Buy 1 salad bowl 1 wooden spoon 1 kitchen scale - 1 dish -
Total time:
32 min
Preparation:
10 min -
Cooking:
22 min
Phase 1
Cut the filet mignon into medium-sized pieces, then place them in the bowl of your Cookeo. Add the butter, thens brown the meat on the “brown” mode / 3 min + preheating, stirring constantly. Reserve in a salad bowl, then briefly wipe the bowl.
Phase 2
Pour the white wine, the stock cube, the mushroom juice and 30 cl of cream into the tank. Mix a little using a wooden spoon.
Phase 3
Brush the pieces of filet mignon with mustard and place them in the bowl. Start cooking on “pressure cooking” mode / 22 min.
Phase 4
At the end of cooking, pour into a dish. Add the rest of the cream, season and mix well.