Filet Mignon With Rhubarb

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Filet Mignon With Rhubarb


  • 2 Filet pork tenderloin
  • 12 stems Young rhubarb
  • 1 bouquet Fresh sage
  • 1 clove Ail
  • 10 thin slices Parme’s ham
  • 6 c. soup Olive oil
  • Salt and pepper


  1. Reserve 6 sage leaves. Stack the rest in a mortar. Add the peeled garlic. Stack again with 5 tbsp. tablespoon of olive oil. Spread the filet mignon with this mixture. Marinate for 1 hour at room temperature.
  2. Preheat the oven on th. 7-8 (220 ° C). Lightly salt the filet mignon. Pepper them, wrap them in slices of Parma ham.
  3. Rinse the rhubarb stems. Cut them into pieces. Spread them in a baking dish. Lay the filets mignon on this bed of rhubarb. Sprinkle the reserved sage leaves. Drizzle with olive oil. Cover the dish with a sheet of wet parchment paper by folding it under the dish to hold it. Bake for 15 minutes in the oven. Remove the sheet of paper. Continue cooking 15 min. Let stand for 5 min, then cut the sliced ​​tenderloins. Cover with cooking juice. Serve with rhubarb and baked potatoes.

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