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Le Cordon Bleu News, 10/01/2013
Pork tenderloin with myrtle and chestnut, broccio and chestnut ravioli
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About this recipe

In this recipe, which showcases Corsican cuisine, seasonal Corsican chestnuts are the star ingredient. Le Cordon Bleu Chefs have a wealth of experience, having worked throughout France, and are able to create classic regional recipes, using local products, with ease.

Recipe - Pork tenderloin with myrtle and chestnut, broccio and chestnut ravioli

Serves: 4

Preparation time: 1 hour 30 minutes

In this recipe:

  • pork tenderloins (fillets)
  • chestnut honey
  • broccio or brousse
  • fresh chestnuts




Ravioli cutter
Principal ingredients
1 kg pork tenderloins (fillets)
30 ml olive oil
150 g carrots, cut into mirepoix
150 g onions, cut into mirepoix
100 g celery stalk, cut into mirepoix
70 ml olive oil
3 garlic cloves
100 ml chestnut honey
200 ml myrtle berry liqueur
20 ml myrtle berry fruit brandy
water or veal stock
1/2 bunch rosemary
2 g white pepper
Broccio and chestnut ravioli
Ravioli dough
100 g flour
100 g chestnut flour
2 g salt
4 egg yolks
10 ml water (optional)
150 g broccio in season or brousse
50 ml whipping cream
50 g walnut halves, chopped
20 ml chestnut honey
rosemary leaves, chopped
1 g white pepper
100 g potato starch
500 ml chicken stock
20 ml olive oil
Chestnut brochette
500 g fresh chestnuts
100 g butter
500 ml chicken stock
50 g sugar
1/2 bunch rosemary
20 g unrefined raw sugar
1/4 packet purple shiso

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  1. Trim the pork filet mignon and set aside trimmings for the sauce. Tie the pork filet mignon with kitchen string to keep the shape during cooking and refrigerate.
  2. Pan-fry the vegetable mirepoix in olive oil until lightly colored. Deglaze with the honey, cream myrtle berry liqueur and half of the fruit brandy. Reduce by half, add water or veal stock to cover. Add the rosemary and reduce until of syrupy consistency, add more water and reduce by 3/4. Strain through a china-cap sieve, season and set aside over a bain-marie.
  3. Broccio and chestnut ravioli: Combine the two flours, add salt and egg yolks. If the dough is too firm, add a little water. Form into a ball, cover in plastic wrap and refrigerate.
    Prepare the filling: Place the broccio in a bowl and break it up with a spatula, add the cream. Stir until smooth before adding the chopped walnut halves, honey and the chopped rosemary leaves. Season and refrigerate. Roll the dough out to 2 mm thick using a pasta machine. Use potato starch instead of flour for rolling out the dough. Place one sheet on the work surface, and cut in half. Use a pastry brush to cover the surface with water. Add small amounts of filling every 5 - 6 cm then cover with the second half of the dough. Exert pressure to remove any air and stick the two pieces together before using a ravioli cutter to cut the dough. Place the ravioli onto a sheet of plastic wrap, cover with a damp tea towel and refrigerate. Bring a pan of salted water to the boil and cook the ravioli for 3 minutes. Refresh, strain and add a dash of olive oil so that the ravioli do not stick to one another.
  4. Chestnut brochettes: Peel the Chestnuts . Transfer to a frying pan with butter, chicken stock, a few sprigs of rosemary and salt. Cover and cook over low heat (do not boil). Check the chestnuts are cooked by piercing them with the tip of a knife (if the knife enters easily they are cooked if not, continue cooking). Cool and then place 3 chestnuts onto rosemary sprigs to make brochettes, leaving some rosemary leaves visible at one end. Pre-heat the oven to 180°C. Pan-fry the pork filet mignon until golden brown, transfer to the oven and cook for 10 minutes turning after 5 minutes. Remove from the oven (leave the oven on), place on a grill, cover with aluminum foil and rest for 10 minutes before cutting into portions.
  5. Re-heat the ravioli in chicken stock and olive oil. Rapidly re-heat the brochette in the oven. Add the remaining fruit brandy to the sauce.
  6. Presentation: Position a chestnut brochette, 3 ravioli and a slice of filet mignon on a plate. Place a chestnut and a sprig of red shiso on top of the filet mignon. Add dots of sauce. Serve remaining sauce in a sauce boat.

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