in Recipes

Pork fillet with green pepper

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Ingredients for 4 servings:

  • 8 medallions of pork fillet, 60-80 g each
  • 50 g peppercorns, green
  • 50 g shallot(s)
  • 3 tbsp oil (sunflower oil)
  • 50 g butter
  • 250 ml cream
  • salt and pepper

Instructions

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

Trim the medallions (cut off any remaining membranes and tendons), flatten slightly, and season with salt and pepper. Peel and finely dice the onions. Heat the oil in a pan and sear the meat on both sides. Reduce the heat to low and add the butter. Fry the medallions over low heat for 6-8 minutes, basting constantly with butter. Remove the medallions from the pan, cover, and let rest. Roast the onions and pepper in the frying fat. Add the cream and reduce slightly over high heat. Season the sauce again with salt and pepper. Add the medallions and heat until hot. Serve basted with the green peppercorn sauce.

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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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