Minced medallions with fine pepper sauce

Name: Minced medallions with fine pepper sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 50 g Butter; 1 TEASPOON black peppercorns; 4 Stem(s) Thyme; 2 stalks of celery; 1 Onion; 2 Garlic cloves; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 150 ml dry red wine; 2 TABLESPOONS Red wine vinegar; 400 ml Beef stock (glass); 7-10 Tbsp Salt, sugar; 7-10 Tbsp Aluminium foil; 7-10 Tbsp For medallions, carrots & puree:; 2 Onions; 600 g mixed mince; 4 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 8 discs Breakfast bacon (Bacon); 500 g Carrots; 800 g Potatoes; 2 TABLESPOONS Oil; 2-3 TABLESPOONS Butter; 200 ml Milk

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

50 g Butter
1 TEASPOON black peppercorns
4 Stem(s) Thyme
2 stalks of celery
1 Onion
2 Garlic cloves
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
150 ml dry red wine
2 TABLESPOONS Red wine vinegar
400 ml Beef stock (glass)
7-10 Tbsp Salt, sugar
7-10 Tbsp Aluminium foil
7-10 Tbsp For medallions, carrots & puree:
2 Onions
600 g mixed mince
4 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
8 discs Breakfast bacon (Bacon)
500 g Carrots
800 g Potatoes
2 TABLESPOONS Oil
2-3 TABLESPOONS Butter
200 ml Milk

Directions

1
For the pepper sauce, cut 50 g butter into small pieces and freeze them wrapped in foil. Coarsely crush the peppercorns in a mortar. Wash the thyme, shake dry. Clean, wash and chop the celery.
2
Peel and chop the onion and garlic.
3
Heat 1 tablespoon of oil in a saucepan. Fry the thyme, celery, onion and garlic cubes for 4-5 minutes while turning. Stir in tomato paste and sweat briefly. Deglaze with wine, vinegar and stock.
4
Season with some salt and half of the crushed peppercorns. Bring to the boil and reduce to half at medium heat for 40-50 minutes.
5
In the meantime peel 2 onions. Dice 1 onion, cut the other into rings. Knead minced meat, diced onion, breadcrumbs and egg. Season with about 1 tsp salt and about 1/2 tsp pepper. Form approx. 8 meatballs from the minced meat mixture and wrap each with 1 bacon slice.
6
Peel, wash and slice the carrots diagonally. Peel and wash potatoes and cut them into large pieces. Cover the potatoes and cook them in salted water for about 20 minutes.
7
Heat 2 tablespoons of oil in a large frying pan. Fry the medallions for 6-8 minutes on each side. Take them out and keep them warm. Fry onion rings in hot frying fat while turning them golden brown.
8
Covered carrots and cook in a little lightly salted water with 1 pinch of sugar for 7-8 minutes. Drain and toss in 1 tablespoon butter, keep warm. Drain the potatoes. Add milk and 1-2 tablespoons butter. Mash everything to puree.
9
Season to taste with salt if necessary.
10
Pour the pepper sauce through a sieve into a second pot. Beat the frozen butter pieces bit by bit with a whisk, do not boil any more. Add remaining crushed pepper. Season with salt and 1 pinch of sugar.
11
Dress everything.