Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Pork fillet medallions
Plum & port sauce
Utensils
One baking tray
How it's done
Pork fillet medallions
Preheat the oven to 80°C. Warm the tray and plates. Heat the clarified butter in a frying pan. Brown the meat for approx. 4 mins. on each side, remove and place on the warmed tray, season. Cook for approx. 40 mins. in the centre of a preheated oven (core temperature: 60-65°C).
Plum & port sauce
Sauté the plums and shallot in the same pan for approx. 2 mins., pour in the port wine and loosen any bits that have stuck to the bottom of the pan. Add the stock and water, reduce the sauce to half the amount, serve with the meat.
| Serve with: | Risotto |
|---|
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