PORK FILET WITH BLUE CHEESE, HAZELNUTS AND PORTO (Distasio)

By Montrealer

Ingredients

• • Olive oil
• • A little bet of butter
• 2 • 2 pork fillets
• 3 • 3 shallots finely minced
• 1/3 • 1/3 cup of Porto
• 1 • 1 cup of bouillon (veal, chicken or beef)
• 1/4 • 1/4 cup of 35% cream
• 2 1/2 • 2 ½ oz of blue cheese at room temperature
• 20 • 20 roasted hazelnuts chopped
• • Salt and pepper

Preparation

Step 1

1. Preheat the over to350 °F.
In a pan heat the oil and butter and sauté the pork filets (well seasoned with salt and pepper until well colored. Put them in an oven pan and keep cooking for about 15 minutes.
2. In the meantime using the same pan, add a little butter and slightly cook the shallots for 5 minutes and add the Porto and reduce to half. Add the bouillon and reduce again to half.
3. Mix the blue cheese and the cream until homogenate. Add hazelnuts and mix well. Incorporate in the reduce sauce and stir for a few minutes.
4. Take the filets out of the over, cover and let rest for 5 to 10 minutes. Slice the meat in medallions and place in the plates. Pour the sauce over the meat and garnish with extra hazelnuts.
Serve with pureed sweet potatoes and green beans.