Veal Filet Mignon à La Fourme d’Ambert with Smoked Bacon and Pea Coulis

Veal Filet Mignon à La Fourme d’Ambert with Smoked Bacon and Pea Coulis Print the recipe

Ingredients

  • 100 g Fourme d’Ambert AOP
  • 4 slices of veal filet mignon, 120 g each
  • 8 slices of smoked bacon
  • 200 g garden peas
  • 3 fresh white onions
  • 1 clove of garlic
  • 40 cl soya milk
  • A pinch of pimento
  • Salt/pepper
 

Instructions

Pea coulis :

  1. Cook the onions and garlic in a little oil over a low heat.
  2. Moisten with the soya milk and add the peas. Season to taste. Cook for 12 minutes.
  3. Mix and strain. Adjust the seasoning. Set to one side.

Filet Mignon :

  1. Slice the filet mignon pieces down the side to create a long pocket.
  2. Place 25 g of Fourme d’Ambert in each filet mignon and seal.
  3. Wrap 2 slices of smoked bacon around each Fourme d’Ambert-filled filet mignon.
  4. Pan-fry the bacon-wrapped veal for two minutes on each side, then cook in the oven for a further 12 minutes.

To serve :

Pour pea coulis onto each plate. Place a piece of bacon-wrapped, Fourme d’Ambert stuffed veal filet mignon on each plate and pour one spoonful of coulis on top.

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