Pepper medallions with spring vegetables

Name: Pepper medallions with spring vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g baby potatoes; 7-10 Tbsp Salt; 200 g young carrots; 100 ml Vegetable broth (instant); 7-10 Tbsp Nutmeg; 2 (50 g each) Pork filet steaks; 1 tsp (5 g) Diet vegetable oil; 1 (approx. 30 g) Spring onion; 7-10 Tbsp Pepper; 1 TEASPOON pickled green peppercorns; 1 tablespoon (5 g) dark sauce thickener; 7-10 Tbsp Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g baby potatoes
7-10 Tbsp Salt
200 g young carrots
100 ml Vegetable broth (instant)
7-10 Tbsp Nutmeg
2 (50 g each) Pork filet steaks
1 tsp (5 g) Diet vegetable oil
1 (approx. 30 g) Spring onion
7-10 Tbsp Pepper
1 TEASPOON pickled green peppercorns
1 tablespoon (5 g) dark sauce thickener
7-10 Tbsp Chervil

Directions

1
Peel and wash the potatoes. Cook in boiling salted water for about 15 minutes. Peel the carrots so that some greenery remains. Wash the carrots, cut in half lengthwise and cook in the vegetable stock for about 10 minutes.
2
Seasoning. In the meantime, wash the steaks and pat them dry. Clean and wash spring onion, cut into small pieces. Heat oil. Fry the steaks on each side over a high heat for 1-2 minutes.
3
Season with salt and pepper. Add spring onions and fry everything for 2 more minutes. Add green pepper. Boil off the gravy with the vegetable stock of the carrots. Thicken slightly with sauce thickener. Serve medallions and vegetables garnished with chervil.