Pork tenderloin with mustard Ingredients: 40 cl of - crème fraîche mustard olive oil butter - 1- pork tenderloin of approximately 600 to 700 g - 25 cl of - dry white wine - 1- vegetable broth - 500 g of - canned mushrooms.
Utensils：- Save 30 min by cooking in the AirFryer 30' + FAST at the AirFryer- with 1 casserole dish- 1 knife kitchen knives- 1 cutting board cutting boards- 1 kitchen scales-
Total time:
1h05
Preparation:
18 min -
Cooking:
47 min
Phase 1
Cut the meat into pieces and heat the oil + butter mixture.
Phase 2
Brown it in an oil + butter mixture in a casserole dish.
Phase 3
Remove the pieces from the casserole and discard the excess fat.
Phase 4
Deglaze the casserole dish with the white wine, stock cube, mushroom juice and cream (2/3 of the pot).
Phase 5
Spread the filet mignon with whole-grain mustard and put it back in the casserole dish with the mushrooms.
Phase 6
Cook for around 30 minutes, over very low heat.
Phase 7
At the end of cooking, add the rest of the cream, salt and pepper.
Phase 8
Enjoy your meal.
Utensils：- Save 30 min by cooking in the AirFryer 30' + FAST at the AirFryer- with 1 casserole dish- 1 knife kitchen knives- 1 cutting board cutting boards- 1 kitchen scales-
Total time:
1h05
Preparation:
18 min -
Cooking:
47 min
Phase 1
Cut the meat into pieces and heat the oil + butter mixture.
Phase 2
Brown it in an oil + butter mixture in a casserole dish.
Phase 3
Remove the pieces from the casserole and discard the excess fat.
Phase 4
Deglaze the casserole dish with the white wine, stock cube, mushroom juice and cream (2/3 of the pot).
Phase 5
Spread the filet mignon with whole-grain mustard and put it back in the casserole dish with the mushrooms.
Phase 6
Cook for around 30 minutes, over very low heat.
Phase 7
At the end of cooking, add the rest of the cream, salt and pepper.
Phase 8
Enjoy your meal.