Filet Mignon Filet Mignon de Porc aux Coings (Quince)


600g Filet Mignon de Porc
1?teaspoon of grated ginger
pinch of cinnamon
salt and pepper
4 medium quince


  • Wash the quince and cut in to quarters
  • Remove the core then cut the quarters in 2 length ways
  • Poach in boiling water for around 10 mins
  • Drain and allow to cool
  • Remove the peel from the slices
  • Cut the filet mignon of pork in slices
  • Brown the meat over a high heat in butter
  • Add the quince slices
  • Sprinkle on the grated ginger and cinammon and season with salt and pepper
  • Mix gently
  • Cook over a low heat for around 15 minutes.
  • Serve hot with rice
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