This was the debut of my Le Creuset. I thought she would make “mother” food very well. It really was delicious!
For this recipe I used:
– 2 pieces of pork fillet mignon seasoned the day before with red wine, salt, pepper, rosemary and soy sauce);
– ½ slice of pepperoni slices;
– 8 to 10 appetizer potatoes (those little ones);
– 1 large carrot in slices;
– 1 large onion in petals or 5 shallots (those little ones);
500 ml of vegetable broth (I used Knorr in a jar because I wanted to try it).
Cook the unpeeled potatoes and carrots in boiling water, do not let them soften too much (reserve).
Heat a pan with olive oil and brown the meat. Add the onions, when they are soft, remove the meat and set aside. In the pan where the onion is, add the pepperoni and then the potatoes. Keep on low heat until all ingredients are golden.
Add a ladle of vegetable broth (which must be heated). When the water starts to dry, repeat the operation, and continue in this way until the potato is completely cooked. Now slice the fillet and add it to the mixture and then the carrot, cover with vegetable broth and let it boil for a few minutes. Sprinkle parsley.
Click to vote on this post!
