Pork Filet Mignon Déglace with Cognac, Honey and Raspberries
From ancient Egypt and Rome to renaissance times, fruits and berries where widely used in sauces, gravy’s and to garnish meats. It’s only in the recent centuries that these culinary treasures have been a little bit forgotten.
Ingredients: 4 persons
2 to 3 tenderloins, 5 Centiliters cognac (Or Armagnac, Calvados), 1 cup raspberries, ½ cup walnuts, 2 or 3 tbsp honey, 1 tbsp allspice berries, 1tsp corn starch, sea salt, black pepper
Serve with your favorite side dish
In the summertime, serve lukewarm or cold on a bed of salad greens
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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
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