Browse Recipes
Chicken fillets on a bed of potatoesBy NoemieChicken is often used in the weight watcher recipe because it is very lean meat. Let’s try that easy preparation of chicken with potatoes and a good thick sauce; it will be very tasty.
Sole fillet with vegetablesBy NoemieA slightly exotic touch with an unusual ingredient added to the fish. After you have chopped and browned the vegetables, you add the fish and cover it with some passion fruit juice.
Fillet mignon, creamy soft cheese, potatoes and mushroomsBy NoemieYou can also prepare a light meal for yourself. In that recipe, you mix up some pork fillet with potatoes and mushrooms. The cheese will serve as a sauce to enrich lightly the dish.
Fillet mignon and soft creamy cheese (Maroilles)By NoemieCheese always makes good sauce and you have many different one to be used. In that recipe, you mix the meat with some French soft cheese called (maroilles) named after a town.
Fillet mignon, ginger biscuit and Elodie’s potatoesBy NoemieHere is another way to present pork roast with a special taste. You mix the meat with some ginger biscuit and potatoes. The ginger will confer a unique taste to the dish.Fillet mignon and sauce chasseurBy NoemieA popular and easy way to fix your pork roast is to prepare it with a sauce chasseur. After browning the meat, you add some mushrooms, onions, garlic, and tomatoes. It will be delicious.
Lamb fillet mignon and RoquefortBy NoemieA really nice way to present lamb roast is with a nice thick creamy sauce made of Roquefort. A little bit of curry will flavor it just perfect.
Pork fillet mignon and beerBy NoemieYou can use all sort of liquid and spices to make a sauce. In that recipe, you use some beer and honey to cover the meat and potatoes. The dish will be good and hearty. 
Pork fillet mignon, cream and mustardBy NoemieThis is another version of pork roast with a sauce. in that recipe, you mix up some whine with mustard to cover your meat. A little bit of cream at the end will enrich and give an even better flavor to the dish.
