Pork Medallions in Cognac – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g carrot (s)
- 25 g butter
- 2 tablespoon sugar
- 1 pinch (s) pepper
- 400 ml mineral water
- 640 g pork medallions, natural fillet
- salt and pepper
- 2 tablespoon oil (sunflower oil)
- 50 ml vegetable stock
- 50 ml white wine
- 3 tablespoon cognac
- 200 ml cream
- 400 g spaetzle
- 40 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and slice the carrots. Heat the butter in the pan and sauté the carrot slices briefly. Add sugar, pepper and mineral water and cook the carrots for about 15 minutes.
- Preheat the oven to 200 ° C. Salt and pepper the pork medallions (if frozen products, please defrost them beforehand!). Then heat the oil in a pan and fry the medallions until golden brown on both sides. Cook in the oven for approx. 5 minutes.
- Deglaze the roast set in the pan with the stock, white wine and cognac. Add the cream and reduce the sauce, stirring constantly. Season to taste with salt and pepper.
- Melt the butter in a large pan and lightly fry the spaetzle. Season with salt and pepper.
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