John Myers
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Pork Fillet with pepper Sauce
The perfect pork fillet with pepper sauce à la biggi recipe with a picture and simple step-by-step instructions.
for the pork tenderloin
- 1 piece Pork fillet (approx. 500 grams)
- 2 piece Onions
- Black Kampot pepper
- Lime salt
- Acacia honey
- Rama liquid
- Some lime olive oil
for the pepper sauce
- 1 cups Cream 30% fat
- 1 Glass Veal stock (I use it from my own production in my KB)
- 1 Tablespoon Hoisin sauce (serves as a salt substitute and for coloring)
- 1 Cup Freshly brewed espresso
- 1 Tablespoon Freshly ground black Kampot pepper
- 1 Tablespoon Peppercorns (pickled)
- 2 Tablespoon Sud of the pickled peppercorns
- 4 cl. Cognac (preferably Veterano)
- 4 cl. Lemon myrtle as a finish if desired
- Lime zest
- Parry the pork tenderloin and cut into equal portions (medallions).
Preparation of the pepper sauce
- Sweat the very finely diced onion in hot olive oil and melted butter. Now carefully fry evenly on all sides until golden. Simmer the onions in the middle of the pan with the temperature turned down. After the onions are cooked with the meat stock and the remaining ingredients for the sauce on high heat, pour into a suitable saucepan and reduce. This process takes about 15 minutes.
it now continues with the medallions
- Now sprinkle the pork fillet medallions evenly with the spices and fry them on the grill plate or in a pan with a little liquid rama. When the cooking point for the medallions is almost reached, they are placed in aluminum foil and the resulting brew from the pan / plate is added to the almost finished sauce and stirred in.
Final spurt of the main actor “pepper sauce”
- Add the remaining brew from the pan / plate / foil that was created during the roasting process of the medallions to the almost finished sauce and stir in. Assemble the reduced sauce with ice-cold butter and give a little fresh with the lime zest before serving.
Serving
- Sprinkle the medallions with lemon myrtle, place on a plate and drizzle with some sauce. Put the pepper sauce in a preheated (with hot water) fire-proof glass jug. All I have to do is serve a baguette, some salad and a glass of good red wine.
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