FILET MIGNON, polenta,
Portobello & St-Rémy® Brandy

The day before: Marinate the pork tenderloin with the chopped
garlic cloves, the two soybeans, the St-Rémy® Brandy and the
finely sliced sweet onion.
Boil water then add the grapes and a stopper filled with
St-Rémy® Brandy. Stop cooking and let the grapes swell. Cut
the Portobello mushrooms using a round cookie cutter.

Prepare the polenta: boil the milk and pour the polenta in very
fine rain while stirring. Let thicken the mixture on low heat for
a few minutes. Add a little salted butter and the grapes soaked
with the St-Rémy® Brandy. Mold the polenta in the same
cookie cutter used for Portobello mushrooms. Let it cool in the
fridge.
Pan the PortoBello mushroom and pork tenderloin in a little
olive oil, on each side. Also fry the polenta on both sides,
adding a little butter. Reserve.

Prepare the sauce: Deglaze the pan with the St-Rémy® Brandy,
add the onions, garlic cloves and soybeans to the marinade. Let
candy for a few minutes. Add the tenderloin and cover with the
sauce.

Dressing : Place the polenta in the center of the plate, then
the Portobello mushroom on top. Cut a nice slice of pork
tenderloin and place it on the mushroom. Cover with sauce and
arrange some candied onions.