Pork Medallions in Pepper Sauce, with Mushroom Ragout and Gentleman's Potatoes
Servings: 4 people
*** For the pork medallions *
- 8 Pork medallions á approx. 60 - 80 g
- Salt, pepper from the mill
- 10 g Caraway seed
- 30 g Pickled peppercorns
- 50 g Onions
- 3 tbsp Oil
- 50 g Butter
- 0,25 L Beef stock
- 0,25 L Whipped cream
*** For the mushroom ragout ***
- 200 g Oyster mushrooms
- 200 g Mushrooms
- 1 Clove of garlic
- 2 Onions
- 1 Clove of garlic
- 2 tbsp Oil
- 20 g Butter
- Salt, pepper from the mill
- 1 Star anise
- 2 tbsp Chopped fresh parsley
*** For the gentleman's potatoes *
Crush cumin and peppercorns separately in a mortar. Peel and finely dice the onions. Heat the oil in a frying pan. Fry the meat on both sides. Turn down the heat, add butter and caraway seeds. Fry the medallions over a mild heat for about 6 minutes, constantly scooping them with the caraway butter. Remove the medallions from the pan
*** For the mushroom ragout *** Clean the mushrooms, if possible do not wash them, just brush them off. Roughly cut the oyster mushrooms, cut the mushrooms into slices.
Serving: 100g | Calories: 646kcal | Carbohydrates: 2.1g | Protein: 1.3g | Fat: 71.5g