Recipe: French caramel small tenderloin

Home Cooking Recipe: French caramel small tenderloin


filet mignon au porc avec caramel The private recipes I just learned from evelin today taste a bit like sweet and sour pork ribs, but it is even sweeter. After all, it is a French dish. It's easier to do, and it's a good dish for entertaining guests. If the meat shop in foreign countries can generally choose filet mignon directly, it is originally about 6 months of veal. Here is the use of small pork. If you don't know how to translate it in China, it should be the part that is the tenderest part of the spine. The amount of 3-4 people in the recipe.



  1. Cut the meat into cubes, chopped onions

  2. Put a small spoonful of oil in a pan, spread evenly with a paper towel or wooden spoon, and heat it on fire.

  3. Put the meat in the pot, wait until one side is fried until the browning is turned over, about 10 minutes before and after. During the frying process, the meat pieces will come out of the oil, so you don’t have to put too much oil in the first place.

  4. In the process of frying the meat, add pepper, salt, and mix

  5. When both sides of the meat are browned and the gravy is thick, add the onion and stir fry; continue to add the fish sauce or soy sauce to color the meat.

  6. Add water to just over the meat, use medium heat, let stand for about 20 minutes until the juice is a little thick

  7. Turn to a small fire, add sugar, stir evenly and then let stand for a while to wait for the coke of the sugar. When it turns into a dark amber, you can set it on fire.

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