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🍽️ Crispy Pork Medallions on Herb Toast

411 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 5 tbsp butter
• 1 tsp pickled green peppercorns
• salt
• 2 shallots
• 250 g mushrooms
• 2 tbsp finely chopped parsley
• 1 tsp thyme leaves (chopped)
• 2 tsp finely chopped mint
• 1 tbsp olive oil
• 8 pork medallions (approx. 70 g each)
• 3 tbsp cognac
• black pepper (from mill)
• 2 tsp lemon juice
• 8 slices toast bread
• mint (for garnish)

Instructions

1. 1. Peel the garlic clove and press it through a press.
2. 2. Mix three tablespoons of butter with peppercorns, the garlic, and a pinch of salt.
3. 3. Set the butter mixture aside.
4. 4. Peel the shallots.
5. 5. Dice the shallots finely.
6. 6. Clean the mushrooms.
7. 7. Slice the mushrooms into thin pieces.
8. 8. Heat olive oil and one tablespoon of butter in a pan.
9. 9. Sear the pork medallions for about two minutes on each side.
10. 10. Reduce the heat to medium.
11. 11. Drizzle the meat with cognac.
12. 12. Cook the meat for another two to three minutes.
13. 13. Turn the meat once during this time.
14. 14. Season the medallions with salt and pepper.
15. 15. Keep the medallions warm.
16. 16. Heat the remaining butter in a second pan.
17. 17. Sauté the shallots in the butter.
18. 18. Add the mushrooms and sauté them.
19. 19. Continue cooking until all the liquid has evaporated.
20. 20. Add the herbs.
21. 21. Season the mushroom mixture with salt, pepper, and lemon juice.
22. 22. Toast the bread.
23. 23. Cut out a circle of about eight centimeters in diameter from the toast.
24. 24. Spread the pepper butter onto the toast circles.
25. 25. Place the pork medallions on the toast circles.
26. 26. Add the mushroom mixture over the medallions.
27. 27. Garnish the dish with mint leaves.
28. 28. Serve the filet toast.

Nutrition per serving

• kcal: 411
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 21 g