in Germany

Pork fillet medallions in cherry sauce

updated

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Ingredients for 4 servings:

  • 600 g pork fillet(s) or turkey etc.
  • Clarified butter, for frying
  • 4 cl brandy
  • Salt and pepper, adM
  • 1 onion(s)
  • 1 cup of cream
  • 200 ml cherry juice, approx.
  • 1 jar sour cherries (collect the juice)
  • 2 cl liqueur (sour cherry liqueur)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also works with chicken breast fillets or turkey

Trim the meat and cut it into medallions. Sear them in a pan with clarified butter, seasoning well with salt and pepper. Pour in the brandy and flambé the medallions. Remove the medallions from the pan and keep warm. Sweat the peeled and very finely chopped onion in the remaining frying fat until translucent. Deglaze with the cherry juice and top up with the cream. Pour the cherry liqueur into the sauce and reduce. Season the sauce generously with salt and pepper. Return the fillets to the sauce and serve with baguette. We also like it with pasta or rice.

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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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