Filet pur de Porcelet pane aux fruits secs, sauce Nostradamus

Belgium is a beer lover's paradise. With microbreweries everywhere, we found this quaint little two-man operation making the most unique beer. Caracole Brewery was a local favorite around Namur Belgium and a local chef used its high alcohol sweet dark ale to create these delicious pork & escargot dish.

Pork filets (180 gm. Per person)
1/2 cup crushed nuts
1/4 cup hazelnuts,
chopped parsley
1/2 cup olive oil
1/2 cup finely chopped mixed dried fruit
1/2 cup White wine
1 cup sweet dark ale (beer)
1 tablespoon of butter
Potatoes
Endive
Tomatoes in season

1. Brown pork filets in an ovenproof pan.
2. Prepare coating mixture consisting of crushed nuts, hazelnuts, chopped parsley, olive oil and finely chopped mixed dried fruit.
3. Coat the browned meat by rubbing on the coating mixture.
4. Place meat in ovenproof pan and bake for 10 minutes at 200 degrees Celsius.
5. Keep the pan juices. In saucepan on the stove bring white wine, dark ale (beer) and pan scrapings to a boil. Reduce the liquid, and then mix in butter until melted.