Pork Filet Mignon with Maroilles Cheese and Pesto Tagliatelle using a Thermomix
(4.9)
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Indulge your senses with this exquisite Tenderloin Pork in Maroilles that takes you on a culinary journey to the heart of northern France! Maroilles cheese, with its robust character and pungent aroma, is the star of this dish, wrapping the succulent filet mignon in a creamy embrace that would make even the most seasoned cheese-lover swoon. Legend has it that Maroilles cheese dates back to the 9th century, and was once enjoyed by monks who believed it had medicinal properties—perhaps that’s why this dish feels so heavenly! Paired perfectly with earthy button mushrooms and al dente tagliatelle, this dish is a celebration of flavors that will make your taste buds dance the cancan. So grab your apron and prepare to impress your dinner guests with a taste of history and a splash of French flair!
Ingredients
- 1 Clove of garlic
- 10 g Olive oil
- 5 g Butter
- 400 g Pork loin
- 4 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 100 g Maroilles cheese
- 200 g Water
- 200 g Dry tagliatelle
- 50 g Basil pesto
- 30 g Grated gruyère
- 3 Fresh basil
Steps
Pork and Maroilles Cheese
- Cut the Pork Loin into 2 cm thick slices.
- Add 1 clove of garlic in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Add 10 g of olive oil, 5 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 400 g of pork loin, 2 pinch(es) of salt, 2 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1 in inverse.
- Cut the Maroilles cheese in pieces.
- Add 100 g of maroilles cheese in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1 in inverse.
- Setaside the preparation content at a container.
Tagliatelle
- Wash the food processor bowl.
- Add 200 g of water, 2 pinch(es) of salt in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 200 g of dry tagliatelle in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 1 in inverse.
- Drain the content of the food processor bowl in a strainer.
- Add 50 g of basil pesto in a plate.
- Stir gently.
Final Preparation
- Serve Immediately.
- Serve the Tagliatelle with the Pork Loin and Maroilles cheese sauce.
- Sprinkle 30 g of grated gruyère on the plate.
- Place 3 fresh basil on the plate.
