Beef medallions with Kernhem cheese

Ingredients for 4 servings:

• 1 shallot(s)
• 1 tbsp butter
• 1 tbsp tomato paste
• 150 ml port wine
• 400 ml beef stock
• 4 small figs, fresh
• 8 Beef Medallions
• 2 tbsp clarified butter
• 250 g cheese (Kernhem)
• 2 tbsp parsley, chopped
• Salt and pepper, white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

beef medallions with kernhem cheese

Make a brunoise of the shallots, sauté in half of the butter, add the tomato paste, deglaze with 100 ml of port wine, and add the beef stock. Bring to a boil, skim off any foam, and simmer over low heat. Peel and halve the figs, then fry in the remaining butter. Pour in the remaining port wine and cook for 3-4 minutes, stirring occasionally, then remove from the heat. Reduce the stock considerably, add to the sauce, strain everything, and season with salt and pepper. Season the medallions with salt and pepper and fry in clarified butter for 4-5 minutes on each side. Top each with half a fig. Cut the cheese into thin strips and arrange them in a lattice pattern on top of the medallions. Cover and heat briefly until the cheese has melted. Serve the medallions with the sauce and sprinkle with parsley.