Pork medallions with cheese topping

Ingredients for 4 servings:

• 50 g herb cream cheese
• 1 cl cognac
• 3 sheets of gelatin
• cream, a few tablespoons
• 4 pork medallions, 50 g each
• pepper
• Salt
• 20 g clarified butter
• 4 slices of toast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Mix the herb cream cheese with the cognac. Soak the gelatin in cold water and let it swell for 5-10 minutes. Dissolve the swollen gelatin over low heat, stirring constantly, and then gently squeeze it out with your hand. Caution: Too high a heat will reduce its gelling strength. Stir the cream cheese mixture into the gelatin, spoonful by spoonful. Whip the cream until stiff peaks form and fold in enough tablespoons to create a creamy consistency suitable for a piping bag. The cheese and cream mixture should not be too runny. Lightly pat the pork medallions with the palm of your hand and season with salt and pepper. Heat the clarified butter in a pan and sear the meat for about three minutes on each side. Then drain on a paper towel and let cool. Toast the bread and cut out shapes the size of the medallions using a cutter. Place the meat on the bread. Place the cheese and cream mixture in a piping bag. Allow the medallions to cool sufficiently so that the mixture doesn’t run. Pipe rosettes onto the medallions using a piping bag. Tip: The cheese topping can be varied in flavor by using different types of cream cheese (garlic or horseradish cream cheese). Never pound the medallions with a meat tenderizer, as this will destroy the delicate connective tissue of the fillets and make the meat tough.