Small pork filet mignon

1/ cook the onion in the oil and butter

2/ add the pork and brown all sides

3/ add the 2 bay leaves and let it seize for a few minutes while turning the meat regularly

4/ add the balsamic vinegar. As soon as the liquid has evaporated, add the stock and lower the heat and let it simmer for 15 to 20 minutes.

5/ Wash and dry the courgettes, slice them so that they look like tagliatelles

6/ Plunge them in boiling water for 5 minutes, drain, salt and pepper, and put them to one side

7/ Cut the filet mignon into slices about a centimetre and a half thick. Place a slice of the courgette around each slice. Use a tooth pick to attach a bay leaf to a dried or candied tomato.

8/ Salt and pepper

Serve with the rest of the courgette and with some safran rice.