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Medallones de solomillo with Salsa de Mostaza y Miel

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Ingredients for 2 servings:

  • 400 g pork fillet(s)
  • 2 tbsp olive oil
  • 1 m.-large shallot(s), diced
  • 2 tbsp, heaped Dijon mustard, grainy
  • 2 tbsp honey
  • 50 ml white wine
  • 25 cl crème fraîche
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Pork fillet medallions with mustard and honey sauce

Cut the meat into medallions and sear in olive oil on both sides. Then season with salt and pepper, remove from the pan, and keep warm. Sauté the shallot in the same pan. Add the white wine and reduce. Stir in the mustard and honey, followed by the crème fraîche. Reduce the sauce to the desired thickness. Return the meat to the pan and let it simmer in the sauce. Serve on warmed plates.

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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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