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Chevalier Winery Recipes
Fillet Mignon Martini
From the kitchen of
Pierre Chevalier
1 Pork tenderloin (usually come in
package of 2)
1 tsp. olive oil
1 tsp. butter
½ tsp. salt
½ tsp. sage powder
¼ tsp. freshly ground pepper
1/3 cup of heavy cream
1 oz. of gin
Dash of dry vermouth
Dash
of Maggi
Cut
tenderloin in Julienne strips
In large
frying pan melt butter with oil. When melted add sage, salt and pepper
and stir.
Sauté port lightly on medium heat.
Add gin and
vermouth; raise heat and
flambé.
Add
heavy cream and a dash of Maggi
Reduce heat to low/medium-low and
simmer until cream is reduced to a thick sauce.
Suggested vegetables to serve: string beans, peas, carrots, stuffed tomatoes.
Pair with One Pearl Cabernet Sauvignon.