Ingredients for 4 people :
- 800 gr [3 lb] filet mignon of pork
- 4 brown onions
- 20 cl [7 fl oz] dry white wine
- 5 Tbspoons olive oil
- Salt & pepper

Side dish :
- 4 big potatoes
- 35 cl [12 oz] single cream
- 100 gr [4 oz] swiss cheese
- nutmeg, salt & pepper

Main course recipe :

All steps of side dish must be done before main course (baking time 1h15) ; start to prepare main course once the gratin is in the oven...

1- Peel and mince the onions ; cut the filet mignon in 3 to 4 sections.
2- In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon).
3- Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes ; turn from time to time.
4- Serve each of your guest cutting slices from the meat sections.

Side dish recipe :
A - Grate the swiss cheese. Peel the potatoes and cut them into
thin slices (with the slicer side of your grater or electric mixer) ; display them in an oven dish by layers, add salt and pepper
each time one layer is completed ; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices
are displayed, pour the single cream in the dish ; it needs to cover exactly all potatoes ; complete with a little milk if it is not the case (leave the extra cream if you have too much).
B- Spread the left cheese (1/3) on top of the potatoes ; bake the whole in (pre-heated) oven at 200°C / 400°F for about 1h15. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.

TRICK : verify that the potatoes are cooked by pricking them with the tip of a knife which must penetrate softly and easily.

TRICK : if you do not have a grater or electric mixer to slice the potatoes, use a peeler...