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Pork filet médaillons with maille provençale mustard and parmigiano reggiano crust, espelette chili ratatouille.

MAINS, Pork

Pork filet mignon cut as médaillons topped with Parmigiano Reggiano and Maille provençale mustard, serve on a little bed of ratatouille with Espelette chili.

Note The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.

Ingredients

Recipe for 4 persons

For the ratatouille

1 Unit(s)

Zucchini

1 Unit(s)

Yellow pepper

1 Unit(s)

Red pepper

1 Unit(s)

Green pepper

1 Unit(s)

Red onion

2 Unit(s)

Garlic

4 Sprig(s)

Thyme

5 Ml

Espelette pepper

For the médaillons

2 Unit(s)

Pork tenderloin

100 Gr

Maille provençale mustard

100 Gr

Parmigiano reggiano

Olive oil
Vegetable oil
Salt and pepper

Preparation time: 45 min

For the preparations
Dice finelly the peppers, the zucchini and the onion.Chop the tyme and the garlic.Clean the filets and cut each one in 8 equal médaillons, 3 to 4 cm size.Shred the Parmigiano and mix it with the Maille provençale mustard.
For the ratatouille
In a hot pan with oliv oil, sweat quickly the peppers with half of the garlic and tyme, season and reserve.In the same hot pan with oliv oil, sweat quickly the onion and the zucchini with the rest of the garlic and tyme.Finish by mixing all the vegetables together with the chili from Espelette.
For the médaillons
Season the médaillons all around, in a hot pan with vegetable oil, sear it on both sides for 1 to 2 minutes. Reserve it on a baking tray with a parchement paper.Spred a tea spoon of the mix of Parmigiano and Maille provençale mustard on each médaillons, you should cover it well.
For the platting
Put the médaillons in the oven for 6 minutes.At the mean time, with a small cookies cutter, build 4 bases of ratatouille on each plate, put a médaillon on each base. Finish the decoration with some Espelette chili and a couple springs of tyme.