Allow the medallions to come to room temperature. Preheat the oven to 80ºC. Brush the medallions all over with oil. Heat up a large pan and sear the Medallions on both sides for 1-2 minutes. Place on a tray and keep warm in the oven.
Put the shallots into the used pan and braise until nicely caramelised, stirring occasionally. Deglaze with wine and stock, add capers and bring to the boil. Reduce heat to a simmer and continue cooking until half the liquid has evaporated. Add cream and bring to the boil, then add chives and season to taste with pepper.
Take the medallions out of the oven and arrange with sauce onto preheated plates.
Serve with buttered noodles.
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