500 g pork filet mignon 3 tablespoons unsweetened cocoa powder 4 onions 3 tablespoons olive oil 1 egg 50 g corn flakes 1 pinch cinnamon 10 cl liquid cream ½ chicken stock cube 1 pinch Espelette pepper 1 pinch paprika ½ glass water
In a saucepan, brown filets mignons on all sides in a little oil and add sliced onions. Cover and let cook over medium heat for 20 minutes. Remove filets and let stand for 10 minutes in a warm place. Pour water into the saucepan and reduce for 3 minutes over high heat. Dilute cocoa in a small glass of water and heat in the saucepan. Add chicken stock cube. Cook for 10 minutes over low heat, stir in cream and mix. Add salt, Espelette pepper and paprika and mix until frothy. Roughly crush cornflakes with a little cinnamon. Beat egg. Cut meat into large slices and dip into beaten egg then into crushed cornflakes. Brown in a hot pan with a little oil.