Breaded filet mignon, parmesan sauce and sautéed baby potatoes

Ingredients

4 servings

• 400 g pork tenderloin
• 100 g flour
• 3 eggs
• 1 bunch of chives
• 200 g breadcrumbs
• salt and pepper
• fleur de sel
• 20 cl liquid cream
• 100 g parmesan

Steps

1. 1

   Season the filet mignon with salt and pepper on all sides. Beat the eggs in a bowl.

2. 2

   Bread the filet mignon by dipping it first in flour, then in beaten eggs, and finally in breadcrumbs.

3. 3

   Cut it into equal medallions (slices).

4. 4

   In a very hot pan, add a large knob of butter with a little cooking oil, then cook the medallions until nicely browned.

5. 5

   Remove them from the pan and place them on paper towels.

6. 6

   Arrange the medallions on plates, season with fleur de sel, and sprinkle with finely chopped chives: it's ready!

7. 7

   For the parmesan sauce: start by cutting your parmesan into very small cubes. You can also, if it's more convenient, grate it or use pre-grated parmesan.

8. 8

   Set the parmesan aside and pour the heavy cream into a cold saucepan.

9. 9

   Add the previously cut or grated parmesan and melt over low heat.

10. 10

    Once you have reached the desired sauce consistency, remove from heat. If you do not want pieces of parmesan in your sauce and want it perfectly smooth, you can strain your sauce using a fine-mesh sieve.