Classic recipe for this wine: Porc Fillet Mignon with mushrooms

Boles de Picolat Serves 4 Cooking time: 45 to 60 minutes We recommend with this dish: Cuvée Ivresse des sens Ingredients for 20 meat-balls: 200 g lean beef 300 g sausage meat 200 g veal 2 garlic cloves 3 tablespoons flour 2 eggs 1 tablespoon chopped parsley For the sauce: 100 g smoked bacon, diced 50 g smoked ham, diced 200 g green olives, stoned 2 tablespoons olive oil Salt and pepper 1/2 teaspoon cinnamon powder a hint of chili pepper a small piece of «pebrot» peel 1 middle-sized onion finely chopped 2 tablespoons tomato paste (N° 8) Preparation and cooking 1. Mince the meat, add garlic, parsley and eggs. Salt, pepper lightly. Form egg-sized meat-balls and roll them in flour. 2. Heat oil in a cast-iron pan, melt the bacon and fry the meat-balls until they are gold-brown. Take out of the pan. 3. Fry the onions, make a light roux with butter and the remaining flour, add 2 glasses of water and stir. 4. When boiling add spices (salt, pepper, cinnamon, chili powder and tomato paste). 5. Add olives, ham and meat-balls. The sauce should cover the meat-balls (add some water if necessary). 6. Cover and let simmer gently for 3/4 to 1 hour. "Bon Profit, Salut!" -Bon appétit and Cheers ! Domaine Sol-Payré F-66200 Elne domaine@sol-payre.com www.sol-payre.com