Pork medallions with herb crust

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the beans. Peel shallots, cut 6 shallots into slices. Cover and put aside. For the duchess potatoes boil 300 ml water and 1/2 teaspoon salt. Remove from the heat and add milk. Stir in the puree flakes well with a wooden spoon. Let it swell for about 1 minute. Stir again vigorously. Pour the puree into a piping bag with a star-shaped spout and squirt 12 tuffs onto a baking tray lined with baking paper.

2. 2

   Whisk the egg yolks and 1 tablespoon of cream. Brush the duchess potatoes with it. Clean, wash and quarter the tomato, remove the seeds and finely dice the flesh. Wash parsley, dab dry and chop finely. Wash thyme, dab dry and, except for something to garnish, pluck leaves from the stalks and chop. Finely dice 4 shallots. Heat 1 tablespoon of oil in a small pan and fry half of the shallots cubes in it until translucent. Add herbs and tomato, mix briefly and season with pepper. Remove from the stove. Wash the meat and dab dry. Season all around with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the meat well all around, fry the shallots briefly. Spread the herb mixture evenly over the meat, press down lightly and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Meanwhile heat butter in a pot, fry remaining shallots cubes in it until transparent, deglaze with 500 ml water, bring to the boil, add salt and beans and cook for 15-18 minutes. Take the roaster out of the oven. Heat oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Put duchess potatoes in the oven and bake for 8-10 minutes.

3. 3

   Remove from the stove. Wash the meat and dab dry. Season all around with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the meat well all around, fry the shallots briefly. Spread the herb mixture evenly over the meat, press down lightly and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Meanwhile heat butter in a pot, fry remaining shallots cubes in it until transparent, deglaze with 500 ml water, bring to the boil, add salt and beans and cook for 15-18 minutes. Take the roaster out of the oven. Heat oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Put duchess potatoes in the oven and bake for 8-10 minutes. In the meantime, carefully lift the fillets out of the roaster, cover them and let them rest. Add stock, wine and 50 g cream to the stock and bring to the boil. Stir the starch and 3 tablespoons of water until smooth, add to the boiling stock, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper. Pour the beans into a sieve. Cut the meat open. Arrange duchess potatoes, sauce, meat and beans on plates. Garnish with thyme

4. 4

   In the meantime, carefully lift the fillets out of the roaster, cover them and let them rest. Add stock, wine and 50 g cream to the stock and bring to the boil. Stir the starch and 3 tablespoons of water until smooth, add to the boiling stock, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper. Pour the beans into a sieve. Cut the meat open. Arrange duchess potatoes, sauce, meat and beans on plates. Garnish with thyme

Nutrition Facts

KCAL
520 kcal

CARBS
31 g

FATS
22 g

PROTEINS
46 g