John Myers
Medallions with Mushroom-leek-vegetables
The perfect medallions with mushroom-leek-vegetables recipe with a picture and simple step-by-step instructions.
- 2 Rods Leek
- 250 g Mushroom
- 600 g Pork tenderloin
- 3 tbsp Oil
- Salt pepper
- 1 tbsp Dried marjoram
- 200 ml Cream
- 1 tsp Vegetable broth
- 1 tsp Food starch
- 75 g Gouda middle aged
- Clean and wash the leek and cut into wide rings. Clean Champion, wash and cut in half, pat the meat dry and cut into thick medallions. Heat 1 tablespoon of oil in a pan. Fry the medallion on all sides. Season with salt and pepper and remove. Heat 2 tablespoons of oil in the frying fat. Fry the mushrooms and leeks in it for about 5 minutes and season with salt, pepper and marjoram, add the cream and 300 ml of water. Bring to the boil, stir in the broth and simmer for 2-3 minutes. Mix the starch and 3 tablespoons of water until smooth. Stir into the sauce, simmer for 1 minute. Season with salt and pepper. Put the mushroom and leek vegetables in a baking dish with sauce. Put medallions in. Grate the Gouda cheese and sprinkle over it. Baked in a preheated oven with a fan oven at 175 degrees for 15-20 minutes
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