Pork medallions in pepper cream sauce

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 2 tbsp clarified butter
• 1 m.-sized onion(s)
• 200 g whipped cream
• 150 ml meat broth
• 50 ml vegetable stock
• 100 ml milk
• 1 small jar of dry white wine or brandy
• 2 tbsp Balsamic vinegar, dark
• 1 tsp pepper, green from the jar, roughly crushed
• 5 grains of allspice powder
• some flour
• 1 egg yolk
• Salt and pepper from the mill
• 1 pinch(s) of sugar
• Paprika powder, sweet
• possibly sauce thickener or 1 – 2 egg yolks to thicken

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the fillet, pat dry, and cut into 2.5 cm thick slices. Flatten with the heels of your hands, then season with salt and pepper. Coat the medallions in flour, then lightly shake off any excess flour. Preheat a large frying pan with the clarified butter and sear the medallions on both sides for about 1 minute. Do not overcook, as this will dry them out. Remove the fillet from the pan, wrap it in aluminum foil, and keep warm. Scrape off any excess juices and fry the finely chopped onion with the allspice and peppercorns. Deglaze the pan with balsamic vinegar and white wine, bring to a boil, and add the stock. Reduce the stock by about half. Then add the cream to the pan and season with salt, pepper, sugar, and paprika. Simmer the sauce over high heat until reduced, stirring occasionally. Gradually add the milk. Remove the sauce from the heat. Quickly mix the egg yolk and 3 tablespoons of sauce in a cup, otherwise it will curdle. Stir the mixture into the pan and return the mixture to the stovetop. Continue cooking for the desired consistency or add a little more milk and season again if necessary. Then add the pork medallions and the resulting cooking juices to the pan and stir again. Wide tagliatelle noodles go best with it. The sauce tastes particularly good if you replace the wine with 8 cl of brandy. The green pepper can be softer or harder, and hotter or milder, depending on the manufacturer. Alternatively, you can also use red pepper in a jar or red berries. This looks great and is a little milder for those who don’t like it too spicy. Instead of the cream, you can also use crème fraîche, or crème fraîche for a lower-fat version. The sauce tastes very good with these too.