Sesame and Pepper Seared Fillet Medallions
| 4 Fillet Medallions |
| 20g Sesame Seeds |
| 5g Black Pepper (crushed) |
| 2 tbsp Olive Oil |
| 10g Butter For the Leek and Cream Sauce; |
| 400g Leek (white part only- cut into thin slices) |
| 100ml Double Cream |
| 100ml Chicken Stock |
| 50mls White Wine |
| 10g Parmesan (grated) |
| Salt |
Begin by making the leek and cream sauce. Place the leek, cream, stock and wine into a pan and bring to the boil. Reduce the heat and simmer for 10-12 minutes, then add the parmesan and season to taste with salt. Set aside and keep warm.
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat the oil and butter together in a large frying pan, over a high heat. Combine the sesame seeds and pepper and press the mixture onto each side of the medallions, covering to your liking. Using the table below as a guide, cook the medallions to your liking. Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Arrange the rested medallions on preheated plates with the leek and cream sauce.
Serve with steamed rice or boiled new potatoes.
| Cooking Time (per side) | Resting Time | Total Cooking Time |
Rare | 1 - 2 minutes | 6 - 8 minutes | 10 minutes |
Medium | 3 minutes | 4 minutes | 10 minutes |
Well Done | 4½ minutes | 1 minute | 10 minutes |
