Filet mignon with onions and reblochon

Filet mignon with onions and reblochon is a rich, melting and comforting dish, perfect for lovers of Savoyard cuisine and generous dishes. The marriage of tender pork, caramelized onions and melt-in-your-mouth Reblochon creates an explosion of flavours that are both rustic and refined. This simple dish is ideal for winter meals or convivial dinners where gourmet food is the order of the day.

The Essence of the Dish
This dish combines the tenderness of filet mignon, the sweet sweetness of onions and the richness of Reblochon, the emblematic cheese of Savoie. The whole thing is gratinated in the oven to obtain a melting texture and an irresistible golden crust. Served with potatoes, fresh pasta or a green salad, it embodies mountain cuisine in all its generosity.

Choice of Ingredients
The Filet Mignon
Pork tenderloin is a tender and lean meat, perfect for this type of preparation. It should be seared quickly to retain its soft marrow, then cooked gently to stay juicy.

Le Reblochon
A soft Savoyard cheese with a washed rind, Reblochon brings a creamy and slightly fruity flavour. It melts perfectly when cooked, coatingthe meat and onions in a smooth sauce.

Onions
Yellow onions are ideal for this recipe. Their sweet taste goes perfectly with cheese and meat. They should be well caramelized to bring depth to the dish.

Cream and White Wine
The crème fraîche softens the cheese and creates a velvety sauce. The dry white wine, optional, adds a tangy note that balances the richness of the Reblochon.

Ingredients for 4 People1 pork tenderloin (about 600 to 700 g)
2 yellow onions
1 Reblochon (about 450 g)
20 cl heavy cream
10 cl dry white wine (optional)
1 tablespoon olive oil
1 knob of butter
Salt and freshly ground pepper
A few sprigs of thyme or rosemary (optional)
Preparation of the Filet Mignon
Preheat the oven: Heat the oven to 200°C (400°F).
Prepare the meat: Cut the filet mignon into medallions about 3 cm thick. Season with salt and pepper.
Sear the meat: In a frying pan, heat the oil and butter. Brown the medallions on all sides for 5 to 6 minutes. Remove and set aside.
Preparation of the Onions
Slice the onions: Cut the onions into thin strips.
Sauté them: In the same pan, add a little butter if necessary and sauté the onions over low heat for 10 to 15 minutes until golden brown and caramelized.
Deglaze: Add the white wine (optional) and reduce for a few minutes. Stir in the crème fraîche and mix.