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Roquefort Filet Mignon Papillotes

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 45 minutes
Cost per serving: 4,93 €
Energy: 848 kcal / serving
Nutritional score:

Instructions

  • 1.   Sear the filet mignons in a pan on all sides (preferably with butter). Remove them when they are golden brown.
  • 2.   Place two sheets of aluminum foil in opposite directions in a large dish to make the papillote.
  • 3.   Place the golden filet mignons at the bottom of the dish.
  • 4.   Mix the Roquefort cheese, sour cream, and tarragon mustard. Season with a pinch of salt and pepper.
  • 5.   Spread the cream mixture over the filets.
  • 6.   Slice the shallots and sauté them.
  • 7.   Place the sautéed shallots on top of the filets and cream.
  • 8.   Bake at 200°C / 220°C for 45 minutes.

Ingredients for servings

  • 2 pork tenderloins
  • 150 g of Roquefort
  • 500 g of thick sour cream
  • 4 teaspoon of mustard
  • 3 shallots
  • 1 stalk of fresh tarragon

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    848 kcal
    42 %
  • Fat
    61,9 g
    88 %
  • of which saturated
    39,6 g
    198 %
  • Carbohydrates
    6,33 g
    2 %
  • of which sugar
    3,85 g
    4 %
  • Protein
    64,66 g
    129 %
  • Fibers
    0,34 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.