Buckwheat Crozets & Pork Filet


  • 300g Sarrasin (buckwheat) Crozets Alpina Savoie
  • 400g of pork filet mignon (tenderloin)
  • 50mls of cider vinegar
  • 100mls of cider or apple Juice
  • 30g of butter
  • Oil
  • Salt and freshly ground pepper


  • Cook the Crozets 15 minutes in salted boiling water (4 times the volume of Crozets). Drain and reserve.
  • Cut the tenderloin into pieces of about 10cm.
  • In a frying pan, heat the oil and colour the seasoned tenderloin on all sides. Remove the tenderloin and reserve somewhere warm.
  • Add the vinegar in the pan and  deglaze with a wooden spoon (deglazing action). Add the cider and let reduce slightly. Put the filet mignon and cook for 15 minutes over low heat.
  • In another pan melt the butter and heat the buckwheat crozets.
  • Place 1 piece of filet mignon per plate, add the buckwheat crozets and top with sauce

Source (in French): www.alpina-savoie.com