Pork Fillet Medallions in Green Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pork fillet (s) medallions (approx. 100 g each)
- 3 tablespoon clarified butter
- salt
For the sauce:
- 150 ml vegetable stock
- 60 ml sherry, (semi-dry)
- 150 g crème fraîche
- 2 teaspoons peppercorns (green, dried)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 100 °. Wash the medallions, pat dry and fry in hot lard on both sides. Salt and let rest on a preheated plate in the oven for about 5 minutes.
- Put the stock, sherry and green pepper in a pan and heat. Stir in the crème fraiche and let it boil down very slightly (caution: do not simmer too long, otherwise the sauce will thicken very quickly!). Season again to taste and pour over the meat, serve.
- It goes well with ribbon noodles and a broccoli / cauliflower vegetable or lettuce.
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