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Le Chaudron recipe
Filet mignon en croûte
Pork tenderloin in pastry with prunes
⏱ 60 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2pork tenderloins, 500 g / 18 oz
2sheets of all-butter puff pastry
400 g (14 oz)button mushrooms
200 g (7 oz)sliced prosciutto
100 g (3½ oz)pitted prunes
2gray shallots
100 ml (½ cup)cognac
1whole eggfor glazing
3 tbspolive oil
30 g (1 oz)butter
2 sprigsfresh thyme
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 2 pork tenderloins, 500 g / 18 oz
- 2 sheets of all-butter puff pastry
- 400 g (14 oz) button mushrooms
- 200 g (7 oz) sliced prosciutto
- 100 g (3½ oz) pitted prunes
- 2 gray shallots
- 100 ml (½ cup) cognac
- 1 whole egg for glazing
- 3 tbsp olive oil
- 30 g (1 oz) butter
- 2 sprigs fresh thyme
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 2 tenderloins out 30 minutes ahead and season generously just before searing.
- Heat 2 tbsp of olive oil and 15 g (1 tbsp) of butter in the large cast-iron skillet over very high heat until just smoking. Sear the pork 2 minutes on each side.
- Let cool completely for 30 minutes — crucial so the pastry doesn’t go soggy.
- For the duxelles, chop the 2 shallots. Wipe the mushrooms and chop them finely. Soften the shallots in the remaining butter for 3 minutes, then add the mushrooms.
- Cook the chopped mushrooms (duxelles) over high heat for 12 minutes, stirring often, until all the liquid evaporates. Add the cognac and flambé for 30 seconds. Roughly chop the prunes.
- Stir the prunes and thyme leaves into the duxelles and let cool completely.
- Roll out the first sheet of puff pastry on a lightly floured surface. Overlap the prosciutto into a rectangle on top and spread the duxelles evenly over it.
- Set the 2 cooled tenderloins side by side on top and wrap in the ham and pastry, sealing the edges with water. Brush with beaten egg, score a pattern and bake for 30 minutes at 200 °C (400 °F).
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