Recipe of porc Filet mignon with thym, Honey & truffle muschroom

INGREDIENTS: 2 persons

• 1 Pork tenderloin (about 400g)
• Thyme in a bouquet or as a condiment

• Honey (from Leetchi tree is the best)
• 15g TRINACRIA "MEAT" truffle flakes
• 20-30g of butter
• Salt

To decorate: Arugula salad and cherry tomatoes.

PREPARATION: (20mn)

TRINACRIA MEAT truffle sauce

1. In a small saucepan over low heat, melt the butter, with a teaspoon of Honey, the Thyme (approximately 1 teaspoon) and the 15g of TRINACRIA MEAT Truffle Flakes, then salt.
2. Always cook on low heat for 3 minutes only. Reserve the truffle sauce (it will infuse for 5 minutes)

Pork filet mignon

1. In a frying pan, melt a piece of butter, then hot, place the filet mignon.
2. Turn the fillet every 4 minutes so that it browns evenly. So that the fillet cooks well from the inside without too much grilling, put on a lid. the cooking time varies around 15mn.
3. To check the cooking of the pork, it suffices to cut a 1st slice and note that if it is still pink in the center, it is necessary to let it cook a little more because the pork is not eaten "pink", but cooked.
4. Once the cooking seems fair to you, place the fillet on a board and slice it along its entire length into slices of about 8mm.
5. Arrange the slices on the plates, garnish with arugula salad and small decorative tomatoes.
6. Pour the truffle flake sauce over the slices of meat.

Régalez vous de ce tendre et fondant truffé:)