{"id":9353,"date":"2011-08-20T00:55:06","date_gmt":"2011-08-20T04:55:06","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=9353"},"modified":"2014-06-13T16:42:07","modified_gmt":"2014-06-13T14:42:07","slug":"a-delicious-filet-mignon-from-the-french-coasts-of-normandy","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/a-delicious-filet-mignon-from-the-french-coasts-of-normandy\/","title":{"rendered":"Filet Mignon from the French Coast of Normandy"},"content":{"rendered":"<p><span style=\"color: #000000;\">\u00a0If you are among the countless fans of fine French cuisine whose <strong><em>p\u00e9ch<strong><em>\u00e9<\/em><\/strong> mignon <\/em><\/strong>(little weakness) happens to be a<span style=\"text-decoration: underline;\"> <strong><em>filet mignon<\/em><\/strong><\/span>, then don&#8217;t look anywhere else, because this delicious <strong><em>recette <\/em><\/strong>(recipe) hailing from the French coasts of <strong><em>la Normandie <\/em><\/strong>(Normandy)\u00a0is just for you<strong>!<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><em><strong>Pour\u00a0<\/strong><\/em><strong>4<\/strong><em><strong>\u00a0personnes <\/strong><\/em>(for 4 people):<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\"><strong>800 g<\/strong>of<em> <strong>filet mignon <\/strong><\/em>of <em><strong><a title=\"Veau (Ingr\u00e9dient)\" href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/118\/veau.shtml\" target=\"_blank\"><span style=\"color: #000000;\">veau<\/span><\/a>\u00a0<\/strong><\/em>(veal) cut in 4 parts<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>7<\/strong><em><strong>\u00a0<a title=\"Pomme (Ingr\u00e9dient)\" href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/149\/pomme.shtml\" target=\"_blank\"><span style=\"color: #000000;\">pommes<\/span><\/a>\u00a0<\/strong><\/em>(apples)\u00a0of the<strong> &#8220;<\/strong><strong>Golden&#8221;<\/strong> type<\/span><\/li>\n<li><span style=\"color: #000000;\"><em><strong>1 <a title=\"Oignon (Ingr\u00e9dient)\" href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/34\/oignon.shtml\" target=\"_blank\"><span style=\"color: #000000;\">oignon<\/span><\/a>\u00a0<\/strong><\/em>(onion)<\/span><\/li>\n<li><span style=\"color: #000000;\">Around <strong>500<\/strong><strong>g<\/strong>of<span style=\"text-decoration: underline;\"><em><strong> champignons <\/strong><\/em><\/span>(mushrooms)<\/span><\/li>\n<li><span style=\"color: #000000;\"><em><strong>Le jus <\/strong><\/em>(the juice)\u00a0<strong>of a half<\/strong><em><strong>\u00a0<a title=\"Citron (Ingr\u00e9dient)\" href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/83\/citron.shtml\" target=\"_blank\"><span style=\"color: #000000;\">citron<\/span><\/a>\u00a0<\/strong><\/em>(lemon)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>3<\/strong><em><strong> cuill\u00e8res \u00e0 soupe <\/strong><\/em>(tablespoon) of<span style=\"text-decoration: underline;\"><em><strong>\u00a0cr\u00e8me fra\u00eeche <\/strong><\/em><\/span>(fresh cream)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>25 cl<\/strong><strong>o<\/strong>f<span style=\"text-decoration: underline;\"><em><strong> cidre <\/strong><\/em><\/span>(cider)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>1<\/strong> tablespoon of<strong>\u00a0<\/strong><span style=\"text-decoration: underline;\"><em><strong>farine <\/strong><\/em><\/span>(flour)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>1<\/strong> tablespoon of<em><strong><strong>\u00a0<\/strong><span style=\"text-decoration: underline;\">huile <\/span><\/strong><\/em>(oil)<\/span><\/li>\n<li><span style=\"color: #000000;\">Some<span style=\"text-decoration: underline;\"><em><strong>margarine <\/strong><\/em><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"text-decoration: underline;\"><strong><em>Sel <\/em><\/strong><\/span>(salt)<em><strong>\u00a0<\/strong><\/em><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"text-decoration: underline;\"><em><strong>Poivre <\/strong><\/em><\/span>(pepper)<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><em><strong>Temps de pr\u00e9paration <\/strong><\/em>(preparation time)<em><strong> :\u00a0<\/strong><\/em><strong>20<\/strong> minutes<em><strong> seulement <\/strong><\/em>(only)<strong>!<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><em><strong>Temps de cuisson <\/strong><\/em>(cooking time)<em><strong> :\u00a0<\/strong><\/em><strong>45<\/strong>minutes<\/span><\/p>\n<div><\/div>\n<div>\n<ol>\n<li><span style=\"color: #000000;\">Take a<em><strong> faitout <\/strong><\/em>(stewpot)<em><strong>, <\/strong><\/em>immerse the veal<em><strong> mignons <\/strong><\/em>into<em><strong> l&#8217;huile <\/strong><\/em>and<em><strong> la margarine.\u00a0<\/strong><\/em><\/span><\/li>\n<li><span style=\"color: #000000;\">Put on the salt and the pepper, and add the chopped<em><strong>\u00a0oignon <\/strong><\/em>as well as<em><strong> la farine.\u00a0<\/strong><\/em><\/span><\/li>\n<li><span style=\"color: #000000;\">Stir the whole thing and cook for 5 minutes<em><strong>\u00a0\u00e0 feu doux <\/strong><\/em>(under gentle fire.)<\/span><\/li>\n<li><span style=\"color: #000000;\">Add the<em><strong> cidre.\u00a0<\/strong><\/em><\/span><\/li>\n<li><span style=\"color: #000000;\">Put on the pealed cut apples\u00a0between the mignons<em><strong>.<\/strong><\/em><\/span><\/li>\n<li><span style=\"color: #000000;\">Cook for <strong>25 minutes<\/strong>.<\/span><\/li>\n<li><span style=\"color: #000000;\">In the meantime, wash the\u00a0<em><strong>champignons <\/strong><\/em>and slice them thinly<em>.\u00a0<\/em><\/span><\/li>\n<li><span style=\"color: #000000;\">Remove the\u00a0<em><strong>mignons <\/strong><\/em>and the apples<em><strong>. <\/strong><\/em>Put the stewpot under mild fire, add the\u00a0<em><strong>cr\u00e8me fra\u00eeche <\/strong><\/em>until you get a<em><strong>\u00a0sauce nappante <\/strong><\/em>(coating sauce), which should take some ten minutes<\/span><\/li>\n<li><span style=\"color: #000000;\">Add the\u00a0<em><strong>jus de citron<\/strong><\/em>.<\/span><\/li>\n<li><span style=\"color: #000000;\">Put the<em><strong> champignons <\/strong><\/em>with a bit of<em><strong>\u00a0margarine <\/strong><\/em>inside a covered <em><strong>po\u00eale <\/strong><\/em>(frying pan) in order to extract their juice. Once that&#8217;s done, cook them uncovered to glaze them.<strong>\u00a0<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\">Once you got your<strong><em> sauce nappante<\/em><\/strong>, put the\u00a0<strong><em>mignons de veau <\/em><\/strong>and the apples back into the stewpot<strong><em>. <\/em><\/strong>Put them again under gentle fire, and serve together withthe<strong><em> champignons.\u00a0<\/em><\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\">And<em><strong> pour finir <\/strong><\/em>(to finish)<em><strong>&#8230;\u00a0<\/strong><\/em>Serve with some<em><strong> cidre <\/strong><\/em>in order to sharpen the\u00a0<em><strong>go\u00fbt <\/strong><\/em>(taste) of this delicious dish<strong>!<\/strong><\/span><\/li>\n<\/ol>\n<div><span style=\"color: #000000;\"><strong><br \/>\n<\/strong><\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0If you are among the countless fans of fine French cuisine whose p\u00e9ch\u00e9 mignon (little weakness) happens to be a filet mignon, then don&#8217;t look anywhere else, because this delicious recette (recipe) hailing from the French coasts of la Normandie (Normandy)\u00a0is just for you! Pour\u00a04\u00a0personnes (for 4 people): 800 gof filet mignon of veau\u00a0(veal) cut&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/a-delicious-filet-mignon-from-the-french-coasts-of-normandy\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[65710,65820,65822,11331,65821,65828,65823,65815,24686,65824,65825,11446,65819,65814,65827,65818,65829,65826,65817,65816],"class_list":["post-9353","post","type-post","status-publish","hentry","category-vocabulary","tag-bon-appetit","tag-champignon","tag-cidre","tag-citron","tag-craime-freche","tag-cuisson","tag-farnie","tag-filet-mignon","tag-french-cuisine","tag-huile","tag-margarine","tag-normandie","tag-oignon","tag-peche-mignon","tag-poivre","tag-pommes","tag-sauce-nappante","tag-sel","tag-veal","tag-veau"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/9353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=9353"}],"version-history":[{"count":36,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/9353\/revisions"}],"predecessor-version":[{"id":20774,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/9353\/revisions\/20774"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=9353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=9353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=9353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}