Summary

Ingredients

• 400 g carrot (s)
• 2 tablespoon butter
• 2 tablespoon sugar
• 1 pinch (s) pepper
• 640 g pork medallions (8 pieces)
• salt and pepper
• oil
• 50 ml broth
• 50 ml wine, Pinot Grigio
• 3 tablespoon cognac
• 400 ml cream

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Instructions

1. Sauté the carrots in butter, add sugar (glaze) and season with a little pepper. Fry the salted and peppered fillet in the steak pan and keep warm (let it relax). Deglaze the roast set in the pan with the stock, white wine and cognac. Add the cream and reduce. Spice up. Fried spaetzle is enough.