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Good morning | 14th March 2010
Pork Fillet Medallions with Chive and Caper Sauce
| 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) |
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 below...
Save £5.00
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"Quite simply the best beef I have tasted"
|Tony Turnbull, The Times
