Bourbon tea pork fillet mignon
This is an original way to prepare pork tenderloin. In fact, tea is the ideal ingredient to give a new variant to this meat.
1. Slice the vanilla pods along its lengths. Cut the fillet mignons into medallions.
2. Bring 30 cl of water to a boil in a pan. Remove from heat, add the bourbon tea and vanilla pods. Cover and leave to infuse.
3. Heat the butter and oil in a pot. Place the medallions with salt and pepper, brown on each side.
4. When it is well browned, decorate the dishes. Scrape the meat juices, pour the tea infusion and boil. Drizzle the sauce on the pork. Add salt and pepper. Decorate bourbon tea with the vanilla pod.
Cooking tip: Serve with cold spinach leaves and the remaining sauce. The contrast of hot and cold goes surprisingly well together.
Photo credit : Sucré Salé
