Pork Fillet Medallions with Chive and Caper Sauce

by Stefan Kolsch

Put the shallots into the used pan and braise until nicely caramelised

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SERVINGS

PREPARATION TIME

10 MINS

COOKING TIME

20 MINS

Ingredients

600g Pork Fillet Medallions

Salt and Pepper

1 tbsp Olive Oil

1 Shallot (chopped)

100 ml White Port

40g Capers

200ml Vegetable Stock

100ml Double Cream

20g Chives (finely snipped)

Pork Fillet Medallions with Chive and Caper Sauce

Instructions

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.

Purchase your ingredients...

Calf's Tongue

Delicious, delicate flavour - hot or cold

2-3 SERVINGS

£16.00
Unsalted Ox Tongue

Old-fashioned cut for slow cooking

4-6 SERVINGS

£18.00

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Pork Fillet Medallions with Chive and Caper Sauce

by Stefan Kolsch

Ingredients

Instructions

Purchase your ingredients...

Calf's Tongue

Unsalted Ox Tongue

Rate this recipe

Your comment or suggestion

Comments on this recipe