Pork Medallions in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 3 onion (s)
- 250 g carrot (s)
- 30 g mararine
- 250 g whipped cream
- liter ⅛ wine, white, dry
- salt and pepper
- 0.5 tablespoon ½ curry
- 2 egg (s), including the yolk
- 2 tablespoon sherry, medium
- 3 cloves garlic
Print Recipe
Pin Recipe Instructions
- Cut the fillet into finger-thick slices. Dice the onions very finely. Cut the carrots into very fine strips. Fry the meat on both sides for about 6 minutes, keep warm. Sauté the onions, carrots and garlic in the fat. Add the cream and wine, cover and cook for 5 minutes, then season with salt, pepper and curry. Mix egg yolks with a little sauce, add. Don`t let it boil anymore !! Season the sauce with salt, pepper and sherry; Put the meat back into the sauce.
- Side dish: croquettes
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