Filet Mignon of Pork with Chanterelles and Hazelnuts Recipe

Ingredients

• 2 pork filet mignons
• 1 cup fresh chanterelle mushrooms, cleaned and trimmed
• 1/2 cup chopped hazelnuts
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 cup white wine
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Season the pork filet mignons generously with salt and pepper.
3. Heat the olive oil in a large ovenproof pan over high heat. Sear the pork on all sides until browned.
4. Transfer the pan to the oven and roast for 10-15 minutes, or until the pork is cooked to your desired level of doneness.
5. Remove the pork from the pan and let it rest on a cutting board for 5 minutes.
6. In the same pan over medium-high heat, add butter, garlic, chanterelle mushrooms and hazelnuts; sauté for 2-3 minutes, until the mushrooms are tender.
7. Stir in the white wine and simmer for 1-2 minutes until it has reduced slightly.
8. Slice the pork into thick rounds and serve with the mushroom and hazelnut sauce.

Verdict

Filet mignon of pork with chanterelles and hazelnuts is a sophisticated dish that delivers a complex flavor profile. The pork is rich and tender, while the mushrooms add an earthy flavor and the hazelnuts provide a subtle nuttiness. The white wine sauce ties everything together and brings a touch of acidity to the dish.

Serving Suggestions

Serve this dish with a side of roasted vegetables or a salad. It pairs well with a glass of red wine and good company. Enjoy!