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Ponthier - Paupiettes of pork filet mignon with chestnuts

Paupiettes of pork filet mignon with chestnuts

Pork filet mignon
PONTHIER cooked chestnuts
Sage leaves
Onions with their tops
Vinegar
Pork stock
Olive oil
Butter
Salt
Pepper
Zest of crystallised lemons
800g
28
16
8
5cl
15cl
SQ
SQ
SQ
SQ
SQ
Trim the pork filet mignon into escalopes of 50 grams each. Make up the paupiettes by wrapping each PONTHIER cooked chestnut (x16) and a sage leaf in an escalope. Maintain their shape with a wooden toothpick. Add salt and pepper. Heat the olive oil in a high sided frying pan and brown the escalopes with the onions and garnishing chestnuts over a high heat, stirring them continuously for 4 to 5 minutes. Remove the glaze with vinegar and reduce. Remove the escalopes and keep them hot. Moisten with the stock, add the lemon zest and reduce to thicken (there should be one soup spoon of sauce remaining per person). Bind with a knob of butter.
ASSEMBLY
Arrange the escalopes, chestnuts (x12) and onions on plates and add the sauce.