Sesame and Pepper Seared Fillet Medallions

by Stefan Kolsch

Place the leek, cream, stock and wine into a pan and bring to the boil.
SERVINGS    
 
4
PREPARATION TIME
5 MINS
COOKING TIME
25 MINS

Ingredients

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

Sesame and Pepper Seared Fillet Medallions

Instructions

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

Cooking Time (per side)Resting TimeTotal Cooking Time
Rare1-2 Minutes6-8 Minutes10 Minutes
Medium3 Minutes4 Minutes10 Minutes
Well Done4.5 Minutes1 Minute10 Minutes

Purchase your ingredients...

Rate this recipe

Sesame and Pepper Seared Fillet Medallions
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet