Pork Medallions with Peppercorn Sauce and Herb Butter
A QimiQ gourmet dish. QimiQ Classic advantages: deep freeze stable; creamy indulgent taste with less fat. QimiQ Sauce Base advantages: smooth and creamy consistency in seconds; problem-free reheating possible.
Ingredients
| 125 g | QimiQ Classic, unchilled (for herb butter) | |
| 250 g | Butter, melted (for herb butter) | |
| 1 bunch | Chives, finely chopped | |
| 1 bunch | Parsley, finely chopped | |
| — | Salt and pepper | |
| 8 pcs | Pork medallions, 80 g each | |
| — | Vegetable oil | |
| 250 g | QimiQ Sauce Base (for peppercorn sauce) | |
| 40 g | Onions, finely sliced (1/2 piece) | |
| 25 g | Butter (for peppercorn sauce) | |
| 1 tsp | 5 ml | Tomato paste |
| 125 ml | Red wine | |
| 60 ml | Vegetable stock, or water | |
| — | Mixed peppercorns |
Instructions
- Preheat the oven to 180 °C (conventional oven).
- For the herb butter: mix the unchilled QimiQ Classic with the melted butter until smooth using an immersion blender. Fold in the herbs and season to taste with salt and pepper.
- Using a dessert spoon to shape, individually portion the mixture onto a plate. Deep freeze.
- For the pork medallions: season the pork medallions and fry on both sides in hot oil. Remove from the pan and finish the cooking process in the preheated oven at 180 °C for approx. 7 minutes.
- For the peppercorn sauce: sauté the onion in the butter and add the tomato paste. Douse with the red wine and simmer gently until reduced.
- Add the QimiQ Sauce Base and stock (or water). Season to taste and add the peppercorns.
- Serve the pork medallions with the peppercorn sauce and herb butter.