The Filet Mignon à la Crème de Reblochon, or pork tenderloin with Reblochon cream sauce, is a classic example of how simple ingredients can come together to create something truly extraordinary. This dish is a celebration of French Alpine cuisine, where hearty, comforting flavors are highly valued. The star of the show is undoubtedly the Reblochon cheese, a semi-hard, washed-rind cheese made from cow’s milk. Its distinctive nutty, fruity, and slightly tangy flavor profile is what sets this dish apart. This recipe walks you through the steps of preparing the pork, creating the creamy Reblochon sauce, and bringing it all together in a perfect, oven-baked masterpiece. From searing the pork tenderloin to perfection to deglazing the pan with white wine, each step contributes to the overall depth and complexity of the flavor. The result is a dish that is both comforting and elegant, perfect for sharing with family and friends.
Ingredients:
- 1 pork tenderloin (approx. 600g)
- 200g Reblochon cheese
- 20cl (approx. 3/4 cup + 1 tbsp) heavy cream
- 1 onion
- 1 clove garlic
- 1 tbsp olive oil
- 10cl (approx. 1/3 cup + 1 tbsp) dry white wine
- Salt and pepper to taste
- Sprig of fresh thyme (optional)
Preparation:
Step 1: Preheat your oven to 180°C (350°F). This ensures that the dish will cook evenly and that the cheese melts perfectly into the cream sauce.
Step 2: Heat the olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned. This creates a beautiful crust that locks in the juices and adds flavor to the final dish.
Step 3: Remove the pork from the skillet and set aside. In the same skillet, sauté the sliced onion and minced garlic until softened and translucent. This step is crucial for building the base flavor of the sauce.
Step 4: Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Allow the wine to reduce for a few minutes, concentrating the flavors. This adds depth and complexity to the sauce.
Step 5: Add the heavy cream, Reblochon cheese (cut into pieces, rind removed if desired for a milder flavor), salt, pepper, and thyme (if using) to the skillet. Stir until the cheese is melted and the sauce is smooth. The Reblochon cheese is what gives this dish its distinctive flavor and creamy texture.
Step 6: Place the seared pork tenderloin in an oven-safe dish and pour the Reblochon cream sauce over it. Ensure that the pork is well coated with the sauce.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the pork is cooked through and the sauce is bubbly and golden brown. The cooking time may vary depending on the thickness of the pork tenderloin.
Step 8: Let the dish rest for 5 minutes before slicing the pork and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
COOKING Note:
The internal temperature of the pork should reach 145°F (63°C) for medium doneness. Use a meat thermometer to ensure accuracy. Overcooking the pork will result in a dry and less flavorful dish.
Serving Suggestions:
This Filet Mignon à la Crème de Reblochon is incredibly versatile and pairs well with a variety of sides. Consider serving it with:
- Steamed potatoes: A classic accompaniment that soaks up the creamy sauce beautifully.
- Green beans: A simple and healthy side that provides a contrast to the richness of the dish.
- Roasted vegetables: Carrots, parsnips, and Brussels sprouts are all excellent choices.
- Crusty bread: Perfect for mopping up every last drop of the delicious Reblochon sauce.
Tips:
- For a milder flavor, remove the rind from the Reblochon cheese before adding it to the sauce.
- If you don’t have Reblochon cheese, you can substitute it with another semi-hard cheese with a similar flavor profile, such as Gruyère or Raclette.
- To add a touch of sweetness to the dish, consider adding a drizzle of honey or maple syrup to the sauce.
- You can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. Simply reheat it before adding it to the pork and baking.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes)
- Calories: Approximately 550-650 per serving
- Protein: 40-50g per serving
- Sodium: 300-400mg per serving
Conclusion
The Filet Mignon à la Crème de Reblochon is more than just a recipe; it’s an experience. It’s a taste of the French Alps, a celebration of simple ingredients transformed into something extraordinary. The tender pork, the decadent cheese sauce, the aroma of thyme – it all comes together to create a dish that is both comforting and elegant. Whether you’re looking for a special meal to share with loved ones or simply want to treat yourself to something delicious, this recipe is sure to impress. Don’t be intimidated by the use of Reblochon cheese; it’s readily available in many specialty cheese shops and online retailers. Once you’ve tasted the magic it brings to this dish, you’ll be hooked. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. Bon appétit!
Questions and Answers About This Recipe:
Q1: Can I use a different type of cheese if I can’t find Reblochon?
A: Yes, while Reblochon is the star of the show and imparts a unique flavor, you can substitute it with other semi-hard cheeses that have a similar nutty and slightly tangy profile. Good alternatives include Gruyère, Raclette, or even a good quality Emmental. Keep in mind that the flavor will be slightly different, but you’ll still achieve a delicious and creamy sauce. Avoid using very mild or sharp cheeses as they won’t provide the desired depth of flavor.
Q2: Can I prepare this dish ahead of time?
A: Absolutely! You can definitely prepare certain components of this dish in advance. The Reblochon cream sauce can be made up to 24 hours ahead of time and stored in the refrigerator. Simply reheat it gently on the stovetop before pouring it over the pork and baking. You can also sear the pork tenderloin ahead of time and store it in the refrigerator. However, it’s best to bake the dish fresh for the best texture and flavor.
Q3: What’s the best way to ensure the pork tenderloin is cooked perfectly?
A: The key to perfectly cooked pork tenderloin is to use a meat thermometer. Insert the thermometer into the thickest part of the pork and cook until it reaches an internal temperature of 145°F (63°C) for medium doneness. This will ensure that the pork is cooked through but still remains tender and juicy. Avoid overcooking the pork, as it can become dry and tough.
Q4: Can I add vegetables directly to the baking dish with the pork?
A: Yes, you can definitely add vegetables to the baking dish along with the pork. Root vegetables like carrots, potatoes, and parsnips are excellent choices as they can withstand the longer cooking time. Simply toss the vegetables with olive oil, salt, and pepper, and arrange them around the pork in the baking dish before pouring over the sauce. This is a great way to create a complete and satisfying one-pan meal.
Q5: What if I don’t have dry white wine? Can I use something else to deglaze the pan?
A: If you don’t have dry white wine on hand, you can use chicken broth or vegetable broth to deglaze the pan. These alternatives will still help to loosen the browned bits from the bottom of the pan and add flavor to the sauce. You can also use a splash of apple cider vinegar or lemon juice for a touch of acidity. Avoid using sweet wines or dark liquors, as they will alter the flavor of the dish significantly.
