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Pork fillet with lavender sauce

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Ingredients for 4 servings:

  • 6 medallions of pork fillet, approx. 2 cm thick
  • 2 tbsp butter
  • 250 g cream
  • 18 cloves garlic (3 cloves per medallion!)
  • 2 tbsp lavender, leaves only, without flowers
  • salt and pepper
  • Baguette(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a taste experience!

Peel the garlic cloves. Heat the butter in a pan or roasting pan. Flatten the medallions slightly, season lightly with salt and pepper, and fry until browned on both sides. Remove the meat and keep warm. Pour the cream into the pan and let it simmer slightly. Thinly slice the garlic cloves and add them to the cream along with the lavender leaves. Simmer for 5 minutes. Season with salt and pepper to taste. Return the meat to the pan and cook for about 2 minutes, turning frequently. Serve with warm baguette for dipping.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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