Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: MrSpock on June 02, 2009, 02:34:19 am
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This is translated from the French cookbook "À table avec Thermomix". Note that I haven't tried this recipe, so if you do try it, please let me know how it turned out!
Pork Filet mignon with mustard sauce
Preparation time: 5 min + Thermomix 23 min
450g Pork tenderloin
100g Portobello mushrooms
75g Dry white vermouth or Madeira
100g Semi-skimmed milk
60g Onions
1 clove Garlic (optional)
2 tsp Classic Dijon mustard
1 tsp Hot (English) mustard
1/2 cube No-fat chicken stock
2 tbsp Thick fresh cream 15%
1 bulging tbsp Maizena (Cornstarch)
1 tsp Salt
Pepper
A few sprigs of parsley for decoration
• Clean the mushrooms and cut into slices
• Cut the tenderloin into thin slices and put them in the cooking basket, alternating with slices of mushrooms
• Put in bowl: Vermouth, milk, onion, peeled and cut in half, peeled garlic, mustards, half a cube of chicken stock, salt and pepper
• Put the basket in the cooking bowl and set 20 to 25 minutes at 100 ˚, speed 4, mixing the content of the basket midway
• When the timer stops, put the pork and mushrooms aside in a warm place
• Add to the bowl the cream and Mazaina and set 3 minutes at 80 ˚, speed 4
• Serve meat and sauce, decorated with sprigs of parsley
members' comments
JD - OMG, this is amazing. My pork fillet weighed 330 g which is enough for 3 people or 2 very hungry ones! I cut the meat into 2-1/2 cm slices and the medium sized swiss brown mushrooms into 1 cm thick slices and only cooked it for 15 minutes as pork fillet can dry out if overcooked. I used full skim milk, not semi-skimmed but other than this, did the recipe exactly as MrSpock so kindly posted for us. Good enough for a meal for guests for sure - pork fillet is one of my favourite cuts to work with. The sauce is so good and with the small jugful left over, I am going to toss some steamed vegies and cooked chicken through some pasta and add this sauce.
riv mum - Loved it. I cooked it at varoma temp and steamed vegies on top so left the pork really chunky (about 2 to 3 cm wide by 5 to 7 cm long) to try and reduce overcooking and mushrooms halved. Cooked in 20 min. Could prob reduce time to 18 mins and would check after 15 mins if you want it slightly pink.
Sauce is delicious - would make it to go with corned beef!
I used apple juice instead of the vermouth and 1 tsp vegie stock concentrate instead of chicken stock cube. Was very tasty.
I used a bit over 500 g of meat which was enough or our family of 5.
Next time I might try adding honey to the sauce to make a honey mustard style sauce and use chicken instead of pork.
brazen - we ADORED, INHALED this meal!!! This is dinner party material.
MrSpock - I finally cooked the dish myself tonight. I was convinced DH would hate it but he actually liked it! Enough to be added to our regular rotation. This is a huge victory as he usually likes nothing fancy. I personally loved it. I held the salt, garlic (seemed tasty enough without) and mushrooms as Hubby hates them and would have refused to eat anything with mushrooms in it.
Chickie - This dish is so yummy. Husband loved it and its very easy to make. 5 out of 5. I used beef fillet instead because we don't like pork very much and reduced the cooking time to 16 mins, then continued to cook the sauce for the appropriate time. The beef was a combination of medium and medium rare.
jai9 - It was delicious. I will definitely be making again.
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Thanks MrSpock, I'm sure that beef tenderloin could be used in place of the pork - may need less cooking time though?
Also thanks for linking from the index page ;D ;D ;D
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i think this one is gluten free - sounds good!
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Thanks MrSpock, I'm sure that beef tenderloin could be used in place of the pork - may need less cooking time though?
Also thanks for linking from the index page ;D ;D ;D
Actually here in Quebec, "Filet Mignon" is ternderloin beef exclusively, and it's one of the top cuts, so steaming it and slapping sauce on top is a bit of an heresy :o
It's only when I translated the recipe that I realized that our French cousins use the term "filet mignon" for pork. Then the recipe made much more sense to me! How ironic that I have to translate recipes in a second language to actually understand them!
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Went out today and bought the vermouth for this recipe which is on the menu for tomorrow night. Had trouble finding either Vermouth or Madeira - they looked at me as if I was from another planet. Eventually found some Vermouth, only $10 a bottle. Guess they are old fashioned types of drinks these days.
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LOL JD - we drove through the home of Cinzano Vermouth near Alba in Italy and the sports ground is the Cin Cin Stadium !!! Found this on their website:
"Cinzano became part of the company's range of products in 1786 with Cinzano Rosso, which quickly became the drink of the upper middle class of Turin and which, over time has been flanked by other versions which have enriched and updated the range."
Noilly Prat is the French version that I usually use, they are both so cheap ;) ;) ;) ;)
PS - I do actually like vermouth on the rocks - so yes it is an oldies drink ;) ;) ;) hiccup.
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Yes, I thought so TM. I was pleased I managed to get it, not only for this dish but for one of the drinks Bron posted recently too. Got the gin and tequila today too so I'm cooking with gas as soon as I feel the time is right for another drink :P :P :P :P
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Could proberly cook this one at varoma temp and steam at the same time. May need to reduce the cooking time slightly.
hmmm.....could be a cooking class recipe!
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I'd be careful using Varoma temp as it may overcook the pork? You can steam with 100 degrees - but not as well as with Varoma.
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OMG, this is amazing :P :P :P DH and I had this for lunch today and I have a serve ready to take around to Mum later. My pork fillet weighed 330g which is enough for 3 people or 2 very hungry ones! I cut the meat into 2-1/2 cm slices and the medium sized swiss brown mushrooms into 1cm thick slices and only cooked it for 15 minutes as pork fillet can dry out if overcooked. I used full skim milk, not semi-skimmed but other than this, did the recipe exactly as MrSpock so kindly posted for us. Good enough for a meal for guests for sure - pork fillet is one of my favourite cuts to work with. The sauce is so good and with the small jugful left over, I am going to toss some steamed vegies and cooked chicken through some pasta and add this sauce. A $10 bottle of Vermouth is certainly worth it.
The meat and sauce is so tasty all you need to accompany it are steamed vegies so all I have to do now is work out how to bring all that together and this will be my new favourite recipe. Today I baked cauli-au-gratin & a potato casserole in the weber and microwaved some green vegies as I wanted to concentrate only on this recipe in the TMX. The medium sized swiss brown mushrooms stayed in their nice thick slices too.
MrSpock :-* :-* :-* :-* :-*
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ok judy, i'm convinced now LOL
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OMG, this is amazing :P :P :P ...... A $10 bottle of Vermouth is certainly worth it.
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So how much is left in that bottle ? ??? ;)
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It's funny, I have it in my mind that I wouldn't like Vermouth so didn't even think to have a taste :o :o :o Just another bottle for my wine cupboard which is pretty well stocked because I am not a big drinker. That may surprise you but I'd be lucky to have 1 or 2 alcoholic drinks a week but do like to try something different. Not much fun drinking on your own :P :P Have a friend coming to stay at the end of the month so will be trying out a few of those cocktails with her.
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hehe, to me 1-2 a week is a bit ;) i'm lucky ot have 1-2 every few months LOL
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Can somebody explain if a tenderloin is a solomillo or a lomo? Solomillo is like my 3 yr old sons arm and a lomo is like my 12yr old daughters lower leg? Sorry don't know the cuts in english? Feel quite embarrassed, but know you will all forgive me! :-[ :-[
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The lomo is more likely the equivalent, but solomillo (as you use with Cabrales) would do just fine.
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Made this one for Tea. Loved it.
I cooked it at varoma temp and steamed vegies on top so left the pork really chuncky to try and reduce overcooking and mushrooms halved. Cooked in 20min. Could prob reduce time to 18min.
Sauce is delicious - would make it to go with corned beef!
I used apple juice instead of the vermouth and 1 tsp vegie stock concentrate instead of chicken stock cube. Was very tasty.
I used a bit over 500g of meat which was enough or our family of 5.
next time i might try adding honey to the sauce to make a honey mustard style sauce and use chicken instead of pork.
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Bron, if you go to http://www.virtualweberbullet.com/meatcharts.html (sorry don't know what to do for you to just click on it and go straight there so you will have to type it in yourself) then click onto Meat charts - The virtual weber bullet. Scroll down to the Purchasing Pork image and click onto that. You will now have pictures of all the different cuts and the tenderloin is what we call a pork fillet. Is it any clearer?
Well, surprise surprise, it did it on it's own - how clever was that!!
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Riv mum, how chunky did you leave your pieces of pork? I played it safe today and only did the meat and sauce but would like to be able to do the vegies next time. My thinner slices were still a little pink at 15 minutes which is how we like them, how were your bigger chunks looking in 20 minutes. 2 reviews in the same day, MrSpock will be pleased.
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2 reviews in the same day, MrSpock will be pleased.
I am tickled pink that this is such a crowd pleaser ;D ;D ;D
Now I have to get busy and cook this one for myself. Thanks everyone for the reviews. It makes the time investment in translating the recipe very worthwhile.
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JudyDawn, Thanks :-* :-* :-* :-* :-* :-* :-* :-* :-* :-*
Thats wonderful for me, I know what it is if I see it, but not sure how to translate it to English, have saved it on my drive, will come in very handy. Thankyou :-* :-* :-* :-* :-* :-*
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If I cant get Vermouth, do you think a dry white martini would do? Want to try this tomorrow. If I put potatoes in Varoma, I can mash them afterwards. Pork with mash, and the sauce dribbled over...oooohhh, am drooling just thinking of it!
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Dry white Martini should be fine - probably a vermouth blend anyway.
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MrSpock, as I think this is a such a good recipe I have alerted Tenina to check it out with a view to testing it and including it in the meat book she is working on at the moment. Fingers crossed that she agrees with us.
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i just got the ingredients to make this tonight or tomorrow :) couldn't get anything other than normal white mushies though :(
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Judy, My chunks were about 2 to 3 cm wide by 5 to 7 cm long. I just got pork fillet and cut it into thick strips. If you like it a bit pink I would check at about 15min. Mine were still a bit pink then so put them on for another 5 but was slightly to long.
I used apple juice in the sauce as had no plonk. Worked well.
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i just got the ingredients to make this tonight or tomorrow :) couldn't get anything other than normal white mushies though :(
They should work Karen but what I loved about the Swiss browns was they they stayed in the lovely thick 'meaty' slices that I cut them into. Thick or thin - wouldn't matter, the flavour and texture would still be there. The sauce is the real star in this dish.
Thanks riv mum for that info.
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OH....
MY....
GOD......
i felt like i was eating in a restaurant tonight!
for a family who doesn't like pork (except me) and who aren't very fond of mushrooms (all of us) we ADORED, INHALED this meal!!!
this is dinner party material.
:-* to Mr Spock for sharin git!!!
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YAY! Hadn't seen the latest reviews. I'm so happy this is such a crowd pleaser!
I finally cooked the dish myself tonight. I was convinced DH would hate it, but he actually liked it! Enough to be added to our regular rotation. This is a huge victory, as he usually likes nothing fancy. I personally loved it.
I held the salt, garlic (seemed tasty enough without) and mushrooms as Hubby hates them and would have refused to eat anything with mushrooms in it.
I tried a glass of Vermouth with my meal... ATCHIWAWA! Felt like my oesophagus caught on fire! I think I'll keep it for cooking :P
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;D ;D ;D That will teach you for sneaking a drink whilst you are supposed to be cooking the family's dinner MrSpock.
To all our newcomers- you must try this amazing recipe!
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I tried a glass of Vermouth with my meal... ATCHIWAWA! Felt like my oesophagus caught on fire! I think I'll keep it for cooking :P
Sip it slowly with some ice in it - tres chic !
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I just posted Fillet of Pork with Mustard Sauce from the Canadian cookbook- sounds like a similar recipe!
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That's OK - it is a winner.
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This dish is so yummy. Husband loved it and its very easy to make. 5 out of 5.
I used beef fillet instead because we don't like pork very much and reduced the cooking time to 16 mins, then continued to cook the sauce for the appropriate time. The beef was a combination of medium and medium rare.
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Made this for dinner tonight after being inspired to eat/cook more French food after reading a book about French children eating everything. It was delicious. I will definitely be making again. DH and I ate the lot so none for my toddler to try, will have to make more next time.
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Only good reviews for this recipe, a nice choice to wow your DH jai19.
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Thank you for bumping this recipe it sounds delicious, I love it when new members find a gem of a recipe ;D;D