Summary

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)

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Instructions

1. 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.
2. 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.
3. It goes well with ribbon noodles and a broccoli / cauliflower vegetable or lettuce.