The historical technique of the crust, famous in France since the Middle Ages but also in Japan in the form of sushi, is back. That's good, Thomas Feller has brought it up to date in the form of crunchy peanuts... It's up to you.
Ingredients for the shopping list:
2 pork tenderloins
2 cloves garlic
3 tablespoons plain peanut butter
100g fine breadcrumbs
200g ground almonds
1 bunch of flat-leaf parsley
1 teaspoon of Dijon mustard
3 tablespoons neutral oil
The recipe for 6 people:
Preheat the oven to 180°C. In a hot frying pan, heat the oil then brown the filets mignons on all sides.
Leaf and chop the parsley . Peel and chop the garlic . In a small bowl, mix the ground almonds with the mustard , the peanut paste , the parsley , the garlic and the breadcrumbs .
Overlap the flat tips of the 2 filets mignons in order to have a long piece of meat of the same thickness. Roll it in almond breadcrumbs and place on a baking sheet lined with parchment paper. Bake for 15 minutes.
Turn off the oven and let the meat rest for 5 minutes. Remove from the oven and serve immediately.
To be served with mashed carrots with coconut cream . To do this, peel 1.2 kg of new carrots and cook them for 20 minutes in 1 liter of milk (if the milk does not cover the carrots, add a little water). Drain and finely chop the carrots, then add 15 cl of coconut cream. Season with salt and pepper .
In crust - Thomas Feller, Marabout editions, €19.90
© Valery Guedes
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