1filet mignon de 600g. 2 betteraves crues. 3 oranges. 2-3 kumquats. 1 cuil à café de graines de nigelle. 150g de lentilles noires. 2 cuil à soupe de vinaigre de xérès. 1 cuil à soupe de miel. 2 cuil à café de thym séché . Préchauffez le four à

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Note Catégorie PlatDifficulté FacileCoût Bon marchéPréparation minCuisson minTags PlatsViandeLégumesPour 6 personnes, il vous faudra 2 c à s de vinaigre balsamique2 càs de sauce soja½ càc de gingembre40g de cassonade2 c à s de miel5 oranges bio ou non traitées 4 pour le jus, 1 pour les quartiers6 petits oignons blancs2 c à s d'huile d'olive1 c à c de beurreSel, poivre2 filets mignons de porcEtape 1Lavez bien vos oranges, puis prélevez sur l'une d'elles, avec un économe ou un zesteur, quatre lanières de zeste. Pressez ensuite quatre oranges afin d'obtenir environ 300 ml de jus d' à votre jus la sauce soja, le vinaigre balsamique, le miel, le sucre et le 2Découpez vos lanières de zestes d'orange en petits bâtonnets et ajoutez-les à votre la dernière orange, la couper en quartiers et les 3Détaillez votre viande en médaillons, puis épluchez vos petits oignons. Faites chauffer l'huile et le beurre dans une cocotte et placez les morceaux de viande à fois votre viande bien dorée, salez, poivrez, puis arrosez-la avec la sauce à l' 4Ajoutez les oignons et portez à ébullition. Laissez mijoter à couvert une quarantaine de ce temps, réservez votre viande et vos oignons dans un plat en prenant soin de les couvrir pour les tenir au 5Faites réduire dans la cocotte votre jus en y ajoutant vos quartiers d'orange pour encore 5 minutes de l'assaisonnement, puis remettez la viande pour bien enrober les morceaux de sauce.

Accueil > Recettes > Plat principal > Viande > Viande rôtie > Filet mignon > Filet mignon à l'orange1 cuillère de fond de veau En cliquant sur les liens, vous pouvez être redirigé vers d’autres pages de notre site, ou sur simplement vos courses en drive ou en livraison chez vos enseignes favoritesEn cliquant sur les liens, vous pouvez être redirigé vers d’autres pages de notre site, ou sur total 50 minPréparation20 minRepos-Cuisson30 minÉtape 1Dans une cocotte, faire revenir les deux filets dans l'huile d' 2Eplucher les oignons et l'ail. Emincer les oignons. Ecraser l'ail sans la partie 3Une fois la viande dorée, ajouter les oignons et l'ail et faire colorer. Presser le jus d'orange et couper les zestes d'un quart d' 4Saler et poivrer la viande, y ajouter le fond de veau, le thym, le 5Bien remuer et ajouter le jus qui doit recouvrir au 3/4 la 6Ajouter les zestes et laisser mijoter pendant environ 30 7Au moment de servir, présenter la viande en rosace et dégraisser la sauce en récupérant la graisse du dessus avec une 8Recouvrir la viande de cette de l'auteur Ce plat s'accompagne très bien d'une jardinière de legumes. »C'est terminé ! Qu'en avez-vous pensé ?Filet mignon à l'orange

Préparation Faire rôtir le filet mignon de porc dans un peu d’huile d’olive, bien le marquer sur toutes les faces. Presser 6 oranges et garder le zeste de 2 d’entre elles afin de les faire blanchir dans de l’eau bouillante 10 min. Faire réduire le jus des oranges dans une casserole. Dans une autre casserole, porter à ébullition à feu doux 150 g d’eau et 300 g de sucre. Avant que le caramel ne se forme, rajouter le zeste blanchi des oranges puis laisser cuire doucement 15 à 20 min pour les confire. Faire fondre le beurre, l’oignon, l’ail et le céleri ciselés finement dans une casserole jusqu’à légère coloration. Mouiller ensuite avec un bon vin blanc sec, laisser un peu réduire puis verser le jus des oranges, réduire à nouveau. Pendant ce temps mettre en place le gastrique 100 g d’eau et 200 g de sucre, bien mélanger et laisser cuire jusqu’à formation du caramel, puis déglacer au vinaigre. Mélanger les 2 préparations et ajouter les zestes confits. Couper des tranches épaisses de filet mignon, dresser sur l’assiette et recouvrir avec la réduction que vous avez obtenue. Décorer avec des quartiers d’oranges.

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filet mignon à l orange et au miel