Pork Tenderloin Blanquette using a Thermomix
(5)
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Indulge in the creamy, dreamy flavors of Blanquette-style filet mignon, a dish that whispers tales of French culinary elegance! Originating from the heart of France, this recipe transforms tender filet mignon into a luxurious experience, enveloped in a velvety sauce made from shallots, leeks, and button mushrooms, all harmonized with a splash of white wine. Imagine feasting on this while savoring the essence of French bistros, where every bite feels like a warm embrace. Fun fact: Blanquette means 'white sauce' in French, which is a nod to the dish's rich, creamy base. So, get ready to serve this masterpiece over a bed of fluffy white rice and watch your guests swoon with delight!
Ingredients
- 20 g Butter
- 600 g Filet mignon
- 30 g Flour t55
- 500 g Water
- 5 g Salt
- 3 g Pepper
- 200 g Carrot
- 250 g Button mushroom
- 100 g Whole thick cream
- 10 g Lemon juice
Steps
Prepare meat and vegetables
- Cut the Filet Mignon into 3-4 cm cubes.
- Slice the Carrots into 1 cm thick pieces.
- Keep the Button Mushrooms whole if they are medium-sized; halve or quarter them if large.
Sauté the meat
- Add 20 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1.
- Add 600 g of filet mignon in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
Make the sauce
- Add 30 g of flour t55, 500 g of water, 5 g of salt, 3 g of pepper in the food processor bowl.
- Mix manual: 25:00min / 95°C / Speed 2.
Add vegetables
- Add 200 g of carrot, 250 g of button mushroom in the food processor bowl.
- Mix manual: 15:00min / 95°C / Speed 1.
Finish the sauce
- Add 100 g of whole thick cream, 10 g of lemon juice in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
Serving
- Serve Hot.
