Filet mignon with Bourbon tea

Filet mignon with Bourbon tea

This is an original way to prepare your pork tenderloin. Indeed, tea is the ideal ingredient to give a new look to this meat.

Prep time

5 mins

Cook time

10 mins

Total time

15 minutes

Author: Vanillevanille
Serves: 6


  • 2 pork tenderloins of 400 g each
  • 30 g of butter
  • 2 vanilla pods
  • 3 c. Bourbon tea
  • 3 c. oil soup
  • Salt and pepper from the mill


  1. Split the vanilla pods in half lengthwise. Detail the cute nets into medallions.
  2. Bring 30cl of water to a boil in a saucepan. Out of the fire, add bourbon tea and vanilla pods. Cover and let infuse.
  3. Heat the butter and oil in a casserole dish. Put the medallions previously salted and peppered and make them brown on each side.
  4. When they are well colored, place them on the plates. Scrape the juices from the meat, pour the tea brew and bring to a boil. Pour the sauce over the meat into a net. Add salt and pepper. Decorate with bourbon tea and vanilla beans.

Cooking Tip: Serve with fresh spinach sprouts and remaining sauce. The hot and cold mix is surprising and very appreciated. To accompany: a Pouilly-Fuissé

Posted on 2018-12-12 by Vanillevanille Recipes, Season Special, Savory Ideas 0 248

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