John Myers
Marinated Fillet Medallions on Paprika Vegetables
The perfect marinated fillet medallions on paprika vegetables recipe with a picture and simple step-by-step instructions.
- 400 g Pork fillet medallions – marinated
- 20 g Clarified butter
- 1 tablespoon Extra virgin olive oil
- 0,5 Paprika, red
- 0,5 Peppers yellow
- 0,5 Green peppers
- 1 Onion
- 0,5 Solo garlic
- 0,5 teaspoon Herbs of Provence
- 2 Pinches Black pepper from the mill
- 2 tablespoon White wine dry
- 2 teaspoon Soy sauce dark
- Preparation: Remove the pips from the kernels and the light-colored inner skins and then cut into strips – also cut the onion and the garlic into very fine sticks.
- Preparation 2: heat the olive oil in a saucepan and sauté the onion strips very briefly, then add the paprika strips and sauté for about 1 minute. Fold in the garlic sticks, Provence herbs and pepper and add the wine. Cook with the lid on for 6 minutes on a low heat.
- For the fillet medallions, heat the clarified butter in a large pan and fry the pieces of meat until golden brown on both sides. Let fry a little more on reduced heat (about 2 minutes per side – depending on the thickness of the pieces). Then take it off the stove and season to taste – I like to use a steak seasoning with it.
- Season the vegetables with soy sauce, then place on plates and arrange the fillet medallions on the vegetables. As a side dish, whatever you like fits … we only had a fresh slice of bread today because we are on the road with the camper.
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