Number of people :
for 2 people
List of ingredients :
Meat :
- Pork tenderloin: 500g
- Fresh foie gras: 100g
Vegetables :
- Potatoes: 4 medium-sized (about 600g)
Dry grocery :
- Black truffle: 30g
Oils and condiments :
- Olive oil: 5cl
- Salt: to taste
- Pepper: to taste

- Filet mignon of pork, 500g, €10
- Fresh foie gras, 100g, €15
- Potatoes, 600g, €1
- Black truffle, 30g, €60
- Olive oil, 5cl, €0.5
- Salt, to taste, negligible
- Pepper, to taste, negligible
Labour: €15
Energy: €2
Total cost per person: €46.75
Recommended retail price: 93.5€ (coefficient 2)

Total active time : 45 minutes
Total passive time : 3h00mn

Cooking the filet mignon (10 mins / 3h00 mins) :
- Pork tenderloin, salt, pepper, olive oil
- Season the fillet mignon with salt and pepper and brown on all sides in a hot frying pan with a drizzle of olive oil.
- Bake at a low temperature (80°C) for 3 hours.

Preparing the crisps (20 mins / 40 mins) :
- Potatoes, olive oil, salt
- Wash and peel the potatoes. Cut them into thin strips using a mandolin.
- Fry the strips in oil at 180°C until golden brown. Drain on kitchen paper and season with salt.

Preparing the truffle sauce (30 mins / 0 mins) :
- Black truffle, salt, pepper, red wine and veal stock
- Reduce the red wine with the chopped shallots, add the grated truffles and the veal stock and leave to reduce.

Cooking the foie gras (3mn / 0mn) :
- Foie gras, salt, pepper
- Season the foie gras with salt and pepper, then sear it in a hot pan without fat. Leave to cook for 3 minutes on each side.

- Arrange the crisps in a rosette in the centre of the plate.
- Slice the fillet mignon and arrange it on the crisps.
- Add a slice of foie gras next to the filet mignon.
- Top with the truffle sauce.
- Serve hot.

Information
Calories per portion: approx. 800 Kcal
Allergens
- Gluten

Techniques: To cook the filet mignon to perfection, use a kitchen thermometer to check that the core temperature is 60°C.
Presentation: For an elegant presentation, arrange the chips in a rosette and don't forget to drizzle the sauce over the dish just before serving.
Hygiene : Keep foie gras in a cool place and eat it as soon as possible after opening.

Team creation of technical data sheets