Filet mignon of « Porc d’Ici » in Pastry Crust | Terroir Fribourg
Preparation Sear the “Porc d’Ici” filet mignon on all sides in a hot pan with a bit of HOLL rapeseed oil. Season with salt and pepper, then let cool on a wire r
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Ingredients
- 1 “Porc d’Ici” filet mignon (~700 g)
- 4 tsp coarse-grain Fribourg mustard
- 12 slices smoked bacon (“Porc d’Ici”)
- 20 g chopped parsley
- 1 homemade puff pastry (prepared the day before)
- 1 egg yolk
- HOLL rapeseed oil
- Salt
- pepper
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