Spiced fillet mignon with tagliatelle, olive oil from Aix-en-Provence PDO

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Filet mignon aux épices et ses tagliatelles, huile d’olive d’Aix-en-Provence AOP
A PDO
Preparation
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course

Ingredients

A PDO
For 4 personnes
  • 700 g pork fillet (2 fillets)
  • 1 teaspoon of paprika
  • 1 teaspoon of curry powder
  • 1 teaspoon of turmeric
  • 10 cl of soya sauce
  • 2 tablespoons of crème fraîche
  • 5 tablespoons of olive oil from Aix-en-Provence PDO
  • 2 tablespoons of runny honey
  • 2 tbsp sesame seeds
  • 1 tablespoon of poppy seeds
  • 200 g of tagliatelle (or Chinese noodles)
  • 2 carrots

Tip

This intense-flavoured olive oil from Aix-en-Provence will add character to your dish and will pair perfectly with a variety of ingredients.Choose PDO Aix-en-Provence olive oil (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence,PDO olive oil from Nîmes, a French olive oil of the varieties Picholine, Olivière, Aglandau, Salonenque…

Instructions

  • In a bowl, mix together the paprika, curry powder, turmeric, 2 tablespoons of olive oil and half the soya sauce.
  • Rinse the fillets, place them in a dish, pour the spice mixture over them and leave to marinate for at least 2 hours in the fridge.
  • Drain the fillets. Set the marinade aside.
  • Heat 2 tablespoons of Aix-en-Provence olive oil (PDO) in a frying pan and brown the fillets. Drizzle the marinade over them and cook for 8 to 10 minutes over a low heat, basting them with the cooking juices. Towards the end of cooking, sprinkle the fillets with sesame and poppy seeds; allow them to caramelise well. Keep them warm, wrapped in aluminium foil.
  • Whilst the fillets are cooking, cook the pasta in boiling salted water. Drain it.
  • Peel the carrots, wash them, then cut them into thin strips (using a vegetable peeler).
  • Pour the marinade into a saucepan and reduce it over a low heat with the remaining soya sauce and crème fraîche.
  • Heat the remaining Aix-en-Provence olive oil (PDO) in a frying pan and cook the carrots until softened. Add the tagliatelle and stir-fry everything for 2 minutes over a high heat with the reduced marinade.
  • Slice the fillet steaks and serve them with the carrot pasta.

Tip

This intense-flavoured olive oil from Aix-en-Provence will add character to your dish and will pair perfectly with a variety of ingredients.Choose PDO Aix-en-Provence olive oil (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence,PDO olive oil from Nîmes, a French olive oil of the varieties Picholine, Olivière, Aglandau, Salonenque…
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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