Sanglier with Prunes and Cream
How to Make Sanglier with Prunes and Cream
- 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.
- 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.
- Transfer the fillets to the plate.
- Add the juice that was reserved to the beef broth and let it simmer in the saucepan for 5 minutes on high heat.
- Add all the vegetables to the saucepan and keep stirring for 8-10 minutes.
- Place the fillets on top of the reduced sauced until all the juices are combined. This should take around 8 minutes.
- Pierce the fillet with a sharp knife to see if it’s tender.
- In a preheated oven on 325 degrees F and turn off the heat after 1 minute.
- Place the fillets in the oven for 5 minutes until all the heat is permeated through the fillets.
- 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.
- Use tongs to transfer the meat onto a platter or individual serving plates.
- Pour the remaining contents of the saucepan through a fine strainer.
- Add the cream to the pan and continue stirring rapidly until its color becomes light brown or beige.
- 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.
- Serve with vegetables and potatoes.
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.