the fillet on the skin side. Fry it for some minutes in
a buttered frying pan until the meat is rose-coloured. Keep
Place the sliced apples in the frying pan, set,
alight with the calvados, add the cream, salt and pepper.
Leave to reduce some minutes until the sauce is creamy.
Cut the fillet slantwise (along the incisions made in the
skin), arrange the slices on two plates beside the apples,
cover with the sauce.
recipe can be served with small puffs filled
with hot apple compote.