Serves: 4 
Preparation: 30 minutes
Cooking: 30 minutes

Using sweet, nutty Emmental de Savoie cheese, this warming recipe is perfect for a quick supper or lunch over the festive season.


  • 25g butter 
  • 100g Emmental de Savoie 
  • 1 vegetable stock cube  
  • 250g medium polenta (measurement = 1 cup Polenta per 3 cups of liquid) 
  • 150g softened butter 
  • 100g fine breadcrumbs 
  • 150g Emmental de Savoie 
  • 600g pork filet mignon 


1Cut the filet mignon into 3 cm thick medallions.

2Season with salt and pepper.

3Pan-fry for 3 to 4 minutes on each side and put to one side.

4Form a ball with softened butter, breadcrumbs and shavings of Emmental, and cover the fillets with a 1/2 cm thick layer of the mixture.

5Switch the grill on to high to pre-heat.

To prepare the polenta

1Brown the polenta in a saucepan with butter.

2Pour in the preheated vegetable broth, stir for 15 minutes.

3When it is cooked, stir in the grated Emmental, salt and pepper.

4Allow to cool and cut the polenta into medallions with a cookie cutter.

5Place the fillets on the polenta beds, place them in an ovenproof dish, cook for 4 minutes and serve.

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