Things That Can Be Seen In Blood

filet mignon sauce saffron Saffron

• 0.1 g. saffron filaments
• cream
  
• 1 shallot
• Herbs Provence
• Wine Dry White
• 1 pork tenderloin
  

Infuse 0.1 g of saffron in 20 cl. of hot cream over 2 / 3 hours.
then brown in a cast iron casserole your net using margarine, add chopped shallot, herbs of Provence and salt. Put dry white wine halfway around the net. Simmer for 40 minutes . for a net of 600 g.
Before serving put the saffron cream and heat through. Cut into slices and pour cream over. Serve with wild rice.