in Spain

Medallions in garlic cream

updated

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Ingredients for 4 servings:

  • 800 g pork fillet(s)
  • 3 onions
  • 4 garlic cloves
  • 250 ml cream
  • 250 g crème fraîche
  • salt and pepper
  • Flour
  • butter
  • Parsley

Instructions

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

Cut the pork fillet into eight small medallions, season with salt and pepper, coat in flour, and sear briefly on both sides in a hot pan with a little butter. Then remove the meat from the pan. Slice three thick onions and the garlic cloves as thinly as possible and sauté them in a little butter. Deglaze with crème fraîche and cream and simmer briefly. Add the parsley and season with salt and pepper. Place the pork fillets in an ovenproof dish and baste with the sauce. Place in a preheated oven at 175°C for about 40 minutes. Serve with crispy hash browns.

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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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