Le filet de porc printanier from Magrets & Mushrooms: More Country Recipes from South-West France by
In spring a pork fillet can be enjoyed as a trio, with the youngest new potatoes and fresh new asparagus as fitting partners.
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Cooking tools:
- Saute pan
- Stove
- Steamer basket
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- salt
- pepper
- 4 tbsp crème fraîche
- 12-16 button onions, peeled
- 30 g butter
- 300 g small new potatoes
- 4 cloves garlic, coarsely chopped
- 100 ml prune juice (optional)
- 24 small asparagus spears
- 1 tbsp flour
- 800 g pork fillet, cut into 2 cm cubes
- 150 ml water
- 150 ml dry white wine
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