- Cut the pork fillet into medallions and grill on the barbecue, season with salt and pepper and flambé in a little rum.
- Put the cane sugar into a saucepan and allow to caramelise slowly. Add the shallots and a splash of Burgundy wine. Reduce until the sauce thickens.
- Arrange the meat on a plate with the caramelised shallots, a little sauce and the crumbled Picandou.
- Garnish with fresh parsley to serve.
😉 Tips and Ideas: Add a little diced bacon to the dish for a smokier flavour.