Pork Fillet Medallions with Sage Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 pork medallions á 50 g
- salt and pepper
- 20 large sage leaves
- 12 slices bacon
- 20 g butter / oil mixture
- 2 cloves garlic
- 60 g butter which 40 ice cold
- 100 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Pepper and lightly salt the fillets, wrap each with 1 sage leaf and 1 slice of bacon. First fry in the hot oil / butter mixture on the seam (this will hold without tools) and place upright in an ovenproof dish. Cook in the preheated oven at 175 ° for 12 minutes. Halve the remaining sage lengthways. Slice the garlic thinly and roast both in 20 g butter until light brown. Drain.
- Add the stock and bring to the boil. Withhold cold butter (peu a peu)
- Place medallions on preheated plates, pour sauce over them and sprinkle with sage and garlic.
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