Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes

Here is what you need

pork tenderloins
small new potatoes
1/2 litre of vegetable broth
onion
bay leaf
tomato
cloves of garlic
1/2 litre of water
1/2 litre of white wine
Juice of 1 lemon
4 bay leaves
capsules of Arpeggio Grand Cru
starlks of rhubarb
80 g of sugar
4 cl of white wine
salt and pepper
brown sugar
4 cl of olive oil
25 g of butter
sprigs of rue
sprig of thyme

How to make !

For the tenderloin:
Trim the tenderloin by removing all the nerves and skin
Refrigerate
Sauté pork trimmings in a sauté pan with a little olive oil and butter
Once they are well browned, add the bouquet garni and sweat
Add ½ litre of white wine and ½ litre of vegetable broth
Bring to a boil and cook for 1 hour at a simmer
Pass through a sieve and put aside
For the new potatoes and rhubarb:
Wash the potatoes and put them to cook in salted water
Cook ½ hour at a simmer
Drain and cut into 2 lengthwise
Roast them on one side in a pan with olive oil, a little butter and a sprig of thyme
When the potatoes are nicely browned, deglaze with a ladle of pork stock and place them in the oven for 5min at 220°
Keep them warm
Cut the rhubarb stalks into 5 cm long sticks and put them in a container with brown sugar and lemon juice
Let them marinate for 23 hours
At serving time, dice them into small pieces to add them cold to the potatoes
Cooking the tenderloin:
Season the tenderloin with salt and freshly ground white pepper
Fry them in a sauté pan with a little olive oil and butter until uniform in colour
Add the branches of rue
Bake 5 minutes at 240° C
Take them out of the pan and let stand aside
Keep the pan to make the sauce
For the sauce:
Add a teaspoon of brown sugar to the pan, caramelize with the cooking juices, deglaze with the vegetable broth, white wine and vinegar
Season with salt and pepper
Add the 4 Ristretto Grands Crus
Bind with potato starch and pass through a sieve
Dressing and finishing:
Trim the pork tenderloin and slice them into 1 cm slices
Arrange 4 large slices of meat and 6½ baby potatoes along with the diced rhubarb on a plate
Spoon on the sauce and sprinkle with some sea salt crystals
During the service and tasting of the dish, pour the Espresso over the pork tenderloin in silver service