Sanglier with Prunes and Cream

1. Simmer the prunes in pomegranate juice over medium-high heat. This should take around 10 minutes until the prunes are soaked with the juice and are plump and tender. Strain and reserve the juice.
2. Sauté the beef chop fillets in the same saucepan in the oil for 3-4 minutes or until they are golden brown from all the sides.
3. Transfer the fillets to the plate.
4. Add the juice that was reserved to the beef broth and let it simmer in the saucepan for 5 minutes on high heat.
5. Add all the vegetables to the saucepan and keep stirring for 8-10 minutes.
6. Place the fillets on top of the reduced sauced until all the juices are combined. This should take around 8 minutes.
7. Pierce the fillet with a sharp knife to see if it’s tender.
8. In a preheated oven on 325 degrees F and turn off the heat after 1 minute.
9. Place the fillets in the oven for 5 minutes until all the heat is permeated through the fillets.
10. Cook the meat for 10 minutes and make sure not to overcook it. Arrange 3 prunes on every fillet and then cover them with a foil.
11. Use tongs to transfer the meat onto a platter or individual serving plates.
12. Pour the remaining contents of the saucepan through a fine strainer.
13. Add the cream to the pan and continue stirring rapidly until its color becomes light brown or beige.
14. Add in the jelly and whisk it thoroughly until it is completely dissolved. Taste the seasoning of the sauce and adjust the flavor accordingly if there is any need.
15. Serve with vegetables and potatoes.

Trivia

Beef’s cut matter a lot in French cuisine as very part has its distinct features, juices and taste.

The French people love to eat Langue de boeuf which is a cow’s tongue.