Filet Mignon with Sage and Rosemary (Tenderloin of Pork)

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 mins

1½ lb - filet mignon (tenderloin) of pork

15 - 20 leaves - sage

1 stalk - rosemary

1 teaspoon - dried thyme

3 oz - smoked lardons (bacon pieces)

1 - onion

½ - beef stock cube

1 - tomato

- salt and pepper

1 tablespoon - duck fat, goose fat or beef dripping

Using a very sharp knife, cut into the side of the filet lengthways to about 1" (2.5cm) depth. In this cut, place 10 leaves of sage, half the rosemary and about half the lardons (if you can't get lardons, just chop 2oz (100g) of smoked bacon). Season lightly with salt and freshly-ground pepper.
Tie the filet mignon using fine string to hold it all together again. Heat the fat in a cocotte (or other fireproof casserole dish) and brown the meat on all sides. Peel the onion and cut into four. Add this plus the remaining lardons (or bacon) to the casserole. Add the tomato (cut in four), the thyme, the rest of the sage, the rosemary, a glass of water and ½ beef stock cube. Cover the casserole, reduce the heat and leave to simmer gently for 25-30 minutes.