Crowned medallions and minced steaks

Name: Crowned medallions and minced steaks
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 11/2 discs Toast; 1 medium onion; 400 g lean mince; 1 egg, salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 500 g Pork tenderloin; 2 TABLESPOONS Oil; 4 sheets white gelatine; 1/2 small carrot; 200 ml Vegetable stock; 2-3 TABLESPOONS Cream sherry; 7-10 Tbsp Cornichons, silver onions, parsley, grapes, mandarin oranges, strawberries, lemon balm and remoulade

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

11/2 discs Toast
1 medium onion
400 g lean mince
1 egg, salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
500 g Pork tenderloin
2 TABLESPOONS Oil
4 sheets white gelatine
1/2 small carrot
200 ml Vegetable stock
2-3 TABLESPOONS Cream sherry
7-10 Tbsp Cornichons, silver onions, parsley, grapes, mandarin oranges, strawberries, lemon balm and remoulade

Directions

1
Minced steaks: Toast soaking. Peel and chop onion. Knead with minced meat, egg and expressed toast, season. Form into 12 steaks
2
Medallions: Dab off the fillet, cut into 12 slices. Fry in hot oil for 2-3 minutes on each side, season. Remove. Fry the minced steaks in cooking fat for 3 minutes on each side. Let cool off
3
Soak the gelatine. Peel and slice the carrot. Cook in boiling stock for about 4 minutes, remove. Season stock with sherry, salt and pepper. Remove from heat. Squeeze out the gelatine and dissolve in it. Let it cool down until everything becomes slightly thick
4
Garnish minced steaks with vegetables and parsley, medallions with fruit and lemon balm. Cover everything with stock, chill for about 30 minutes. Garnish with remoulade
5
Drink: cool champagne