Tender Fillet with an Elegant, Slightly Sweet Red Wine Sauce

The fillet is seared over high heat and gently cooked in the oven. Shallots are caramelised, simmered with red wine and a little stock, and reduced to a velvety sauce that pairs perfectly with the meat.

Ingredients:

600 g pork fillet

200 ml red wine

100 ml beef stock

2 shallots

50 g butter

1 tsp mustard, salt, pepper

Method:

Sear the fillet, then cook in the oven at 180 °C for 20 min.

Sweat the shallots in butter, then deglaze with red wine.

Add the stock and mustard and allow to reduce.

Slice the fillet and serve with the sauce.