Mignons de porc a l'ail from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

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Notes about this recipe

  • Ro_ on November 12, 2023

    I had two filet mignons de porc, so confit-ed my two heads of garlic in advance, then set out. After flattening out my first mignon and starting to spread the garlic and realising the second filet was going on top, it occured to me this was going to be a monster of a dish. At which point I realised my filets were 650g each instead of the 280g called for by the recipe. So I ended up just using one filet (I froze the other) and kind of trussing it up so the garlic and bacon (both slices) were stuffed inside the single tenderloin. I then refigerated for about 6 hours and proceeded with the rest of the instructions as written. The best thing about this dish was a) the sauce and b) the pork was perfectly rosé. The whole confit garlic cloves in the sauce were a little odd, and I think the mashed garlic in the pork should have been cooked a little longer to get it really mashably smooth. I would possibly repeat, not sure. I love garlic but a lot of my family don't love it as much as me and

  • Delys77 on October 31, 2011

    Excellent, go heavy on the garlic

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