Sesame and Pepper Seared Fillet Medallions

Serves 4

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

RD388A - Sesame and Pepper Seared Fillet Medallions

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.

To re-order Fillet Medallions Code D388
please call 01467 629666
or order online at www.donaldrussell.com