Filet mignon oignons reblochon Ingrédients Filet mignon de porc 600 grammes Reblochon 250 grammes Oignons jaunes 200 grammes Beurre doux 30 grammes

👩‍🍳 Instructions

1️⃣ Prepare the Ingredients

Begin by trimming any silver skin or excess fat from the pork tenderloin. Cut the Reblochon into slices—there’s no need to remove the rind unless you prefer a milder texture. Peel and finely slice the onions into thin strips to ensure they caramelise evenly. Set everything aside and bring to room temperature for even cooking.

2️⃣ Sear the Pork

In a large skillet, melt half of the butter over medium-high heat. Once the butter is hot and foaming, add the pork tenderloin whole. Sear it on all sides until a golden-brown crust forms—this should take about 5 to 6 minutes total. The goal is to lock in juices and build a base layer of flavour. Once seared, remove the pork from the pan and set aside on a plate.

3️⃣ Caramelise the Onions

In the same skillet, reduce the heat to medium-low. Add the remaining butter, followed by the sliced onions. Cook slowly, stirring often, for 10 to 12 minutes. The onions should become soft, golden, and slightly sweet as they release their natural sugars. Deglaze with a splash of water if needed to prevent sticking and lift any browned bits from the pan—these enrich the overall flavour.

4️⃣ Assemble the Dish