• Food Art & Techniques to make The Best Roasted Pork Filet Step By Step.

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Touraine

• Capital – Tours

• Region al the cente of france, from Loire Valley and its castles

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Gastronomy

• The cuisine of this region is marked by two factors: the Loire itself, with a large variety of freshwater fish, and the extreme fertility of the soil. The soil along with the mild climate gives the Touraine an abundant production of delicious vegetables and fruits with some coming out as early as two weeks prior to those in Il-de-France.

Regional Products

Fish

• Salmon, salmon trout, perch, carp, pike, shad, pike-perch

Livestock

• Pork,poultry, geline (black footed fowl)

Game

• Venison, hare, pheasant, partridge, qauil, thrive and lark, wild duck

Farming

• Wild mushrooms (chanterelles, horn of plenty (craterelle), cps), aspargus, celery, endives lettuces, leeks, beans, fava (broad) beans.

Fruits

• Strawberries, melons, peaches, apricots, prunes, pears, table grapes.

Cheese

• Goat cheese: Ste Maure, Ligueeil, Chozé, Saint-Loup

Wine

• Whites: Vouvray, Savenniéres and Saumur

• Reds: Chinon, Bourgueil, Saint Nicolas de Bourgueil and Saumur Champigny

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Roasted Pork Filet Mignon with Prunes, Dry Vouvray Wine Sauce, Potato With Skin, Goat Chheese and Chive

Server 4

Main Ingredients

• 1 x 800 g Pork Tenderloin untrimmed

• 200 g Pork Meat Trimmings

• 10 Prunes, Pitted

• 250 ml Vouvray Sparkling Brut Wine Salt, Whie Pepper, Soring, Toothpicks

Sauce

• Filet Mignon + Meat Trimmings

• 2 Shallots, Cut into Mirepoix

• 3 Whole garlic Cloves

• 20 ml Oill

• 30 g Butter

• 200 ml Veal Stock

• 1/2 Bay Leaf

• Water

• Oyster Mushroom Trimmings

Garnish

• 2 Potatoes (waxy)

• 8 Oyster Mushrooms Medium Size, Salt, Fresh White Pepper, Ground.

Sauce Finishing and Decoration

• 50 ml Heavy Cream

• Salt

• Cherviil or Chive Sprigs

Preparation

Oven – 180°/ Meat – 75°

Meat -7 Minutes / 4 Minutes/ 3 Minutes

Potatoes – 5 Minutes

1. Add salt on the tray and start rolling the potatoes on the salt and and oven .

2. Add the Champenging to start boiling all the Primes, remove the champenging to keep and reseve on the side.

3. Clean the Mignon and cut the white cap from the meat, cut the board from the meat and leave just the center.

4. Cut all the trimmings from the meat, cut the shallots in mirapoex, garlic and chopped the Bay Leaf. Fry all the trimmings, add the shallots and garlic, add butter and wait get some color.

5. Drain all the trimmings from the pot and add the champanging to reduce and back all the trimmings to boiling.

6. Cut a hole inside the center meat, add all the prime numbers 1 by 1 inside the meat.

7. Add the Veal stock inside of the sauce and wait reduce.

8. Remove the Potatoes from the oven and cut in half and open inside, cut all the cheese and start melt on the pan with butter, salt, pepper.

9. Clean all the spring onions and chopped the trimmings, add the cheese melt inside of the potatoes, aluminic and oven.

10. Cut all the Mushroom and cook with butter.

11. Drain all the sauce and leave on the fire to reduce.

12. Fry all the spring Onions.

13. Fry the meat very well and oven.

14. After the sauce reduce you add cream, mix very well and add all the chopped herbs. Done.

• Le Courdon Bleu – Class Cuisine

@gustavopasquini

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About Me

In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.

Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.

Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.

Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.

Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.

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