Filet mignon de porc aux poires et aux épices et purée de potimarron

Les poires sont de retour, les comices, les conférences, elles sont riches en eau et peu sucrées donc un apport calorique léger.

J'ai cuisiné les conférences avec un filet de mignon de porc et les comices dans un gratin poires chocolat, recettes vues dans le magazine Elle à table de septembre/octobre 2010.

Les ingrédients pour un filet mignon de porc aux poires et épices pour 4 personnes
700g de filet mignon
2 poires conférence
1 échalote
1 verre de cidre
1 cuillère à soupe d'huile
1 pincée de cannelle
 1 étoile de badiane
2 feuilles de sauge
1 jus de citron

Les ingrédients pour la purée de potimarron
1 potimarron
1kg de pommes de terre
80g de crème fraiche
sel, poivre
une pincée de noix de muscade

La recette
Commencez par préparer la purée de potimarron.
Faites le cuire au four vapeur (100° et 100% d'humidité) ou dans une grande casserole d'eau pendant 30 minutes.
Faites cuire ensuite les pommes de terre au four vapeur (100° et 100% d'humidité) pendant 20 minutes.
Pendant ce temps, ouvrez le potimarron en deux dans le sens de la longueur, retirez les filaments et les graines puis pelez-le et coupez le gros dés.

Epongez le filet mignon avec du papier absorbant. Pelez les poires et coupez les en gros dés, arrosez les d'un jus de citron pour éviter qu'elles ne brunissent pas.
Pelez et hacher l'échalote. Faites chauffer l'huile dans une cocotte en fonte. Ajoutez le filet mignon et faites la rissoler à feu vif sur toutes les faces pendant 5 à 8 minutes.
Retirez la viande de la cocotte et jetez le gras restant. Mettez ensuite dans la cocotte les échalotes, le filet mignon, les poires coupées en dés, la cannelle, la badiane, la sauge, du sel et du poivre. Mouillez avec le verre de cidre. Couvrez et lasissez mijoter à feu très doux pendant 25 minutes.

Une fois les pommes de terre cuites, pelez les, coupez les en morceaux et mélangez les avec dés de potimarron. Ecrasez les légumes et ajoutez la crème fraiche, une pincée de noix de muscade, salez et poivrez. Mélangez bien pour obtenir une purée.

Une fois le filet mignon cuit, faites réduire la sauce si besoin en fin de cuisson.
Servez des tranches fines de filet mignon accompagnées de 2 ou 3 cuillères de purée.

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