John Myers
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Pork Medallions from Filet Royal in Beer and Caraway Juice
The perfect pork medallions from filet royal in beer and caraway juice recipe with a picture and simple step-by-step instructions.
For the medallions
- 4 Pc. Pork chop (ma) fresh
- 2 Pc. Clove of garlic
- Caraway seed
- Flour
- Salt
For the juice
- 1 dl Beer Hell
- 150 ml Fund
- 1 tsp Ground caraway
- Flour
- 2 tbsp Butter
- Salt
- Pepper
“Gerichte-Geschichte”
- A hearty home-style meal from (Upper) Austrian cuisine
preparation
- Salt the fillet royal chops (approx. 0.5-1cm thick, pound the medallions), rub with garlic and season well with caraway seeds. Then dip one side in flour and knock off thoroughly.
- In a hot pan with a little oil or lard, fry the chops on the floury side first, then turn them.
- Remove the meat from the pan, reduce the heat and dust the residue with flour and brown it briefly.
- Deglaze with beer, stir well. Then add a little stock and loosen the roast set.
- Add a teaspoon of caraway seeds, bring to the boil and simmer briefly and then strain the juice.
- 2 Mix in tablespoons butter and season with salt and pepper.
- Place the medallions / chops back in the pan and let them simmer again briefly.
Side dishes
- I recommend potato dumplings and coleslaw as side dishes. There are recipes in my cookbook.
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