Filet mignon aux pommes

Name: filet mignon aux pommes
Total time: 30 min
Yield: 4
Ingredients: 4 pork tenderloin; mespoint nutmeg; 100 gram butter; 100 gram liquid baking product; 4 Apple; 50 milliliters; 50 milliliters cognac; 200 milliliters cider; 200 milliliters dry white wine; 1 tablespoon fresh tarragon; 1 teaspoon dried tarragon; 125 milliliters creme fraiche; 125 milliliters cooking cream

Ingredients

4 pork tenderloin
Mespoint nutmeg
100 gram butter
100 gram liquid baking product
4 Apple
50 milliliters
50 milliliters cognac

200 milliliters cider
200 milliliters dry white wine
1 tablespoon fresh tarragon
1 teaspoon dried tarragon
125 milliliters creme fraiche
125 milliliters cooking cream

Directions

Fold the thin ends of the pork tenderloin and stick them with sticks so that the meat is just as thick everywhere. Sprinkle with salt, pepper and nutmeg.
Heat half of the butter and fry the meat in between around 12-15 minutes until golden brown and done.
Fry the apple wedges in the remaining butter for about 5 minutes until golden brown and done.
Remove the meat from the pan and keep it warm under aluminum foil.
Pour off the shortening and stirring. Add the cider and tarragon and cook in 2-3 minutes. Stir in the crème fraîche.
Place the apple wedges on hot plates. Cut the meat into slanted slices and pour some sauce over it.
Tasty with mashed potatoes and French peas.