Serves 10

Meat :
- 2.5 kg pork tenderloin

Vegetables :
- 5 cauliflowers
- 300 g shallots

Dry grocery :
- 100 ml red wine vinegar
- 50 g sugar
- 30 g salt

BOF :
- 250 g of butter

- Total cost: €50
- Cost per ingredient :
- Filet mignon of pork: €30
- Cauliflower: €10
- Shallots: €5
- Butter: €5
- Cost per person: €5
- Recommended retail price: €15 per person

- Total active time: 90 min / Total passive time: 240 min

Preparation of the filet mignon sous vide (30 mins / 180 mins) :
- Trim the pork tenderloins.
- Season with salt and pepper.
- Vacuum-seal with a little butter.
- Cook at a low temperature of 62°C for 3 hours.

Shallot sauce (30 mins / 0 mins) :
- Finely chop the shallots.
- Sweat in 100g butter without browning.
- Deglaze with the red wine vinegar.
- Add the sugar and reduce until syrupy.

Cauliflower steak (30 mins / 60 mins) :
- Cut the cauliflowers into thick slices.
- Blanch in salted water for 5 minutes.
- Cool in iced water.
- Fry the slices in the remaining butter until golden brown.
- Finish baking in the oven at 180°C for 15 minutes.

Arrange the sliced filet mignon in the centre of the plate. Place a cauliflower steak next to it. Top with the shallot sauce. Garnish with a few slivers of raw cauliflower for added crunch.

Information
- Calories per portion: 450 kcal
- Protein: 35 g
- Fat: 28 g
- Carbohydrates: 15 g

Allergens
- Lactose
- Sulphites

Anti-waste
- Use the cauliflower trimmings to make a velouté.

Hygiene
- Vacuum-pack the filets mignons at no more than 3°C.
- Reheat to 63°C before serving to comply with HACCP standards.

Materials required
- Vacuum machine
- Thermocirculator
- Stove
- Oven

Coste Group
remy@groupe-coste.fr
groupe-coste.fr