Pork Filet Mignon with White Bean Mash

Another recipe from France this weekend, perfect for a Saturday night dinner! I tried many filet mignon recipes with more or less success as most of the time the meat turned out too dry, so make sure you buy good quality meat and not overcook it. The seasoning will do the rest! The white bean mash is the perfect side and I’ve added some green beans to lighten it up.

Pork Filet Mignon with White Bean Mash: The Beginner's Cookbook recipe
Pork Filet Mignon with White Bean Mash: The Beginner’s Cookbook recipe

What you need:

  • A knife and a chopping board
  • An oven proof dish for the filet mignon
  • 2 pots and a colander for the beans
  • A mini chopper for the filet mignon (Optional – I have that one)
  • A food brush (optional)

Ingredients for 2 persons:

  • For the Pork Filet Mignon:
    • 400gr Pork Fillet
    • 2 garlic cloves
    • 2 teaspoons dried herbes de provence (I find some ready mixed easily in the UK but here is a recipe to make your own if you can’t find the same)
    • 1 teaspoon dried rosemary
    • 2 tablespoons olive oil
    • Salt & pepper
  • For the sides:
    • 200gr green beans
    • 850ml white beans
    • 1 garlic clove
    • 2 sprigs fresh rosemary
    • 1 lemon
    • 40ml olive oil
    • Salt & pepper

Before you start:

  • Prepare the meat seasoning by mixing in the mini chopper (if you don’t have one use a knife and combine in a bowl): 2 garlic cloves, olive oil, dried herbs, salt and pepper.
  • Make lemon zest with half of the lemon (not sure how? Check this guide)

Ready to go?

  • Preheat the oven to 180 degrees C.
  • Prepare the meat:
    • Put it in an oven proof dish.
    • Rub the meat seasoning over the meat on both sides using a food brush if you have one.
    • Put in the oven for 20 minutes, turning it around half way through.
  • While the meat is in the oven, let’s prepare the sides:
    • Mince the garlic clove.
    • Over medium heat, put 40ml of olive oil in a pot, add the garlic, the rosemary sprig, the lemon zest and let it cook for 5 minutes stirring from time to time.
    • Remove the rosemary and let aside to decorate your mash when you serve it.
    • Drain the white beans in the colander and rinse under a tap.
    • Add the white beans to the pot and warm them for 10 minutes stirring from time to time.
    • During that time, put the green beans in boiling water and cook for 10 minutes over medium-high heat as well.
    • When the white beans are soft enough, mash them with a fork or a wooden flat spoon and season to taste.
  • When your meat is cooked, remove it from the oven and slice it with a sharp knife.
  • Combine everything in a plate and serve:
    • I added some salt and a bit of butter on top of the green beans once in a plate.
    • I added a tablespoon of olive oil and the rosemary sprig I left aside on top of the white bean mash.

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