Sanglier with Prunes and Cream

Sanglier with Prunes and Cream is what you need to make, if you are looking for a juicy and meaty main entrée to cook for your family or guests.

This classic French recipe is nothing short of a gastronomic adventure as there is a perfect combination of the beef juices combined with herbs and vinegar.

It is braised beef tenderloin to perfection and something that everyone will always talk about. Put your culinary skills to the test with this easy yet delightful recipe to wow everyone.

Health benefits

This is a super healthy meal. It is made with protein rich meat that is also very filling. The prunes are rich in antioxidants and provide a tangy kick to the palette.

Ingredients

dry pitted prunes: 18

fresh pomegranate juice: 2 cups

beef chops: 6

beef broth: 1 cup

olive oil: 1/2 cup

diced carrots: 1/2 cup

diced celery: 1/2 cup

diced onions: 1/2 cup

unsalted butter: 3 tbsp

heavy cream or crème fraiche: 1 cup

red currant jelly: 2 tbsp

lemon Juice: 1 tbsp

parsley - minced: 1 tbsp

How To Make 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.