Pork Medallions in Creamy Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 2 tablespoon clarified butter
- 1 medium onion (s)
- 200 g whipped cream
- 150 ml meat stock, instant
- 50 ml vegetable stock, instant
- 100 ml milk
- 1 small Glass white wine, dry or brandy
- 2 tablespoon balsamic vinegar, dark
- 1 teaspoon pepper, green from the glass, roughly mashed
- 5 grains allspice, ground
- some flour
- Salt and pepper from the mill
- 1 pinch (s) sugar
- Paprika powder, noble sweet
- possibly sauce thickener or 1 - 2 egg yolks for thickening
Print Recipe
Pin Recipe Instructions
- Wash the fillet, pat dry and cut into 2.5 cm thick slices. Press flat with the balls of your hands, season with salt and pepper. Turn the medallions in flour and then knock off the flour a little.
- Preheat a large pan with the clarified butter and sear the medallions on both sides for approx. 1 minute per side. Please do not take too long, otherwise they will become too dry.
- Take the fillet out of the pan, wrap it in aluminum foil and keep it warm. Peel off the roast and roast the finely chopped onion with the allspice and peppercorns. Then deglaze the whole thing with balsamic vinegar and white wine, bring to the boil briefly and add the broth. Let the brew reduce to about half.
- Then add the cream to the pan and season with salt, pepper, sugar and paprika powder. Let the sauce reduce a little over high heat and stir in between. Now gradually add the milk. Take the sauce off the stove. Mix the egg yolk and 3 tablespoons of sauce quickly in a cup, otherwise it will freeze. Stir the mixture into the pan and put the whole thing back on the hotplate.
- Depending on the desired consistency, continue to cook or add a little more milk and season again if necessary. Then put the pork medallions with the resulting gravy in the pan and stir again. Broad ribbon noodles go best with it.
- The sauce tastes particularly good if you replace the wine with 8 cl of brandy. The green pepper can be softer or harder and hotter or milder, depending on the manufacturer.
- Alternatively, you can also use red pepper in a glass or red berries. Firstly, it looks good and secondly, it is a bit milder for those who do not like it that spicy.
- Instead of the cream, you can also use creme fraîche or, for a low-fat variant, cremefine. The sauce also tastes very good with it.
Also Like
Pork Medallions with Bacon in Creamy Pepper Sauce and Butter Vegetables
The perfect pork medallions with bacon in creamy pepper sauce and butter vegetables recipe with a picture and simple step-by-step instructions. More...
Pork Medallions with Apple and Pepper Sauce
The perfect pork medallions with apple and pepper sauce recipe with a picture and simple step-by-step instructions. More...
Pork Fillet Medallions in Creamy Cheese Sauce
The perfect pork fillet medallions in creamy cheese sauce recipe with a picture and simple step-by-step instructions. More...
Pork Fillet Medallions in Creamy Mushroom Sauce
The perfect pork fillet medallions in creamy mushroom sauce recipe with a picture and simple step-by-step instructions. More...
Turkey Medallions in Creamy Pepper Sauce on Rocket
The perfect turkey medallions in creamy pepper sauce on rocket recipe with a picture and simple step-by-step instructions. More...
Soy Medallions on Rice with Creamy Pepper Sauce
The perfect soy medallions on rice with creamy pepper sauce recipe with a picture and simple step-by-step instructions. More...
Pork Fillet Medallions in Green Pepper Sauce
The perfect pork fillet medallions in green pepper sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions with White Pepper Sauce and Mushrooms
The perfect pork medallions with white pepper sauce and mushrooms recipe with a picture and simple step-by-step instructions. More...
Herbal Pork Medallions with Sauce
The perfect herbal pork medallions with sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions in Basil Sauce
The perfect pork medallions in basil sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions in Cream Sauce
The perfect pork medallions in cream sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions in Mustard Sauce
The perfect pork medallions in mustard sauce recipe with a picture and simple step-by-step instructions. More...
The perfect pork medallions in plum sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions with Gorgonzola Sauce
The perfect pork medallions with gorgonzola sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions with Mushroom Sauce
The perfect pork medallions with mushroom sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions with Orange Sauce
The perfect pork medallions with orange sauce recipe with a picture and simple step-by-step instructions. More...
Deer Medallions in Pepper Sauce
The perfect deer medallions in pepper sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions in Creamy White Wine, Mushroom and Sage Sauce
The perfect pork medallions in creamy white wine, mushroom and sage sauce recipe with a picture and simple step-by-step instructions. More...
Pork Fillet Medallions in Coconut Sauce
The perfect pork fillet medallions in coconut sauce recipe with a picture and simple step-by-step instructions. More...
Pork Medallions in Bavaria Blu Sauce
The perfect pork medallions in bavaria blu sauce recipe with a picture and simple step-by-step instructions. More...
Comments for "Pork Medallions in Creamy Pepper Sauce"
 |
 |
 |
 |
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|