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.
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