Minced medallions with pepper sauce (sauce Poivrade)

Name: Minced medallions with pepper sauce (sauce Poivrade)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 75 g Butter; 4 Shallots; 2 Garlic cloves; 800 g Carrots; 2 stalks of celery; 5 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 200 ml dry red wine; 2 TABLESPOONS Red wine vinegar; 500 ml Beef stock; 7-10 Tbsp freshly ground black pepper; 800 g floury potatoes; 3 Onions; 600 g mixed minced meat; 1 TEASPOON medium hot mustard; 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Milk; 1 egg (size M); 1 TABLESPOON Flour; 8 discs Bacon; 200 ml Milk; 7-10 Tbsp Sugar; 4 Stem(s) Thyme; 7-10 Tbsp grated nutmeg

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

75 g Butter
4 Shallots
2 Garlic cloves
800 g Carrots
2 stalks of celery
5 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
200 ml dry red wine
2 TABLESPOONS Red wine vinegar
500 ml Beef stock
7-10 Tbsp freshly ground black pepper
800 g floury potatoes
3 Onions
600 g mixed minced meat
1 TEASPOON medium hot mustard
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS Milk
1 egg (size M)
1 TABLESPOON Flour
8 discs Bacon
200 ml Milk
7-10 Tbsp Sugar
4 Stem(s) Thyme
7-10 Tbsp grated nutmeg

Directions

1
Cut 50 g butter into small pieces and place in the freezer. Peel shallots, garlic and 3 carrots. Wash the carrots. Coarsely dice shallots, garlic and carrots. Clean, wash and also roughly dice the celery
2
Heat 1 tablespoon of oil in a saucepan. Roast the prepared vegetables for 4-5 minutes while turning them brown. Stir in tomato paste, roast briefly, season with salt. Deglaze with red wine, vinegar, 100 ml water and stock, add 2 tsp. ground pepper, bring to the boil, cover and simmer for about 1 hour
3
Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Peel and wash the rest of the carrots and cut them into slices. Peel onions, cut 1 into fine cubes, 2 into rings. Knead minced meat, diced onions, mustard, breadcrumbs, milk and egg. Season with salt and pepper. Dust onion rings with flour
4
Form 8 meatballs from the minced meat mass and wrap each with 1 slice of bacon. Heat 2 tablespoons of oil in a frying pan. Fry the meatballs for 8-10 minutes, turning them over, remove them and keep them warm. Knock off onion rings, put them into hot frying fat and fry them for 3-4 minutes, turning them, season with salt and pepper.
5
Pour sauce through a sieve into another pot, bring to the boil and reduce to about 500 ml, season with salt, pepper and sugar. Wash the thyme, shake dry, add to the sauce and cook
6
Heat 2 tablespoons of oil in a frying pan. Steam the carrot slices for 4-6 minutes until al dente, season with salt, pepper and a little sugar and keep warm. Drain the potatoes and let them evaporate briefly. Add milk and 25 g butter, mash everything to puree. Season to taste with salt and nutmeg
7
Take the sauce off the stove, remove the thyme. Stir in the frozen butter bit by bit with a whisk. Arrange everything on plates, sprinkle sauce with pepper