I found this interesting recipe here for filet mignon de porc. It uses vanilla. And coriander. Together!
And since another friend brought me vanilla beans back from Madagascar a day after I had used my last one (I could start trafficking these), what better way to get them put to good use than … to use them!
You need about two pounds of pork filet mignon. You can see what the cut looks like in the picture down below, but it’s basically long and boneless. I ended up doubling the recipe for the sauce and adding 1.5 times the amount of meat because we had guests.
Preheat the oven to 210°C (425°F).
Now, you need to heat 2 teaspoons of olive oil in a skillet and let that skillet get good and hot. In fact, a very hot pan is one of two key things you need to know about successfully preparing meat. The outside should be crispy and the inside tender.
Ideally you will continue to scoop up the sauce and pour it all over the meat several times during its 30 minute cook time. But if you’re lazy like I am, you can just take it out at the end of the cook time, pour the sauce over it and put it back in for 3 minutes under the grill to give it that lacquered look.
(Thank goodness! Because we had company and there was no room for error).
- 800 grams (2 lbs) filet mignon of pork
- 3 Tablespoon butter
- 1 vanilla bean, insides scraped
- 4 Tablespoon honey
- 1 teaspoon coriander
- ¼ teaspoon salt
- 2 teaspoons olive oil
- salt and pepper to season
- Preheat the oven to 210°C or 425°F.
- Melt the butter, vanilla, honey, coriander and salt in a saucepan.
- Salt and pepper the pork.
- Heat the olive oil in a skillet til very hot then brown the meat until it's crispy.
- Place the browned meat in a casserole dish and pour the melted sauce over the meat.
- Bake in the oven for 30 minutes.
- When it's done, pour sauce over the meat and put it under the grill for 3 minutes.