Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Orange sauce
Boursin sauce
Meat
How it's done
Preparation
Preheat the oven to 60°C. Warm the platter and plates.
Orange sauce
Melt the butter. Sauté the shallot. Add the thyme, stock, orange zest and juice, bring to the boil. Reduce the liquid to approx. 250 ml, strain. Return the liquid to the pan. Add the Grand Marnier. Stir the Maizena Express cornflour into the hot liquid, cook for approx. 2 mins., season.
Boursin sauce
Mix the cream cheese with a little stock until smooth. Pour in the remaining stock while stirring, then bring to the boil. Simmer the sauce over a low heat for approx. 5 mins. Pour in the orange juice, season with salt.
Meat
Heat the clarified butter in a frying pan. Brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, cook for a further minute on each side, season the medallions.
To serve
Plate up both sauces, arrange the meat on top and garnish with orange and thyme.
| Serve with: | Rice or pasta. |
|---|
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