Catalan recipe for this wine: Boles de picolat

Porc Fillet Mignon with mushrooms Serves 6 Preparation: 25 mn Cooking time: 30 mn We recommend for this recipe: Côtes du Roussillon Cuvée "Ivresse des sens" Ingredients 800 g porc fillet mignon 1 sheaf of small carrots 400 g mixted mushrooms: bolete, field mushrooms (champignon), yellow foot, yellow chanterelle, oyster mushroom 1 shallot 1 tablespoon chopped parsley 400 g wild rice 10 cl dry white wine 4 bay leaves 20 cl fresh cream 30 g butter salt, pepper Preparation and cooking 1. Peel and wash carrots. 2. Clean mushrooms with little water and cut in large dices. 3. Peel and finely chop shallot. 4. Salt and pepper the fillet mignon and fry well on every side in 10 g butter for a few minutes. 5. Reduce heat, add carrots and white wine and let simmer for 20 m while stiring often. 6. Cook the rice in salted boiling water. 7. Fry mushrooms and shallot in the remaining butter, salt and pepper. 8. Keep cooked meat aside wrapped in aluminium foil. Pour fresh cream in the gravy and boil for 5 mn, control spicing. 9. Serve rice with slices of fillet mignon topped with carrot sauce. Sprinkle with chopped parsley. "Bon Profit, Salut!" -Bon appétit and Cheers ! Domaine Sol-Payré F-66200 Elne domaine@sol-payre.com www.sol-payre.com