Snappy filet with apple-mustard sauce

Name: Snappy filet with apple-mustard sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large association; 7-10 Tbsp Spring onions; 4 Pork medallions (steaks from the fillet; 125 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 1 TEASPOON Flour; 200 ml apple juice; 150 g Whipped cream; 2 TABLESPOONS grainy mustard; 2 TABLESPOONS Butter; 500 g fresh gnocchi (cooling shelf)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large association
7-10 Tbsp Spring onions
4 Pork medallions (steaks from the fillet; 125 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
1 TEASPOON Flour
200 ml apple juice
150 g Whipped cream
2 TABLESPOONS grainy mustard
2 TABLESPOONS Butter
500 g fresh gnocchi (cooling shelf)

Directions

1
Clean and wash spring onions and cut into fine rings. Wash the meat and dab dry. Heat oil in a pan. Fry the meat on each side for about 3 minutes. Season with salt and pepper, remove and keep warm.
2
Sauté the spring onions in hot frying fat while turning. Dust with flour and sauté briefly. Deglaze with apple juice and 150 ml water and bring to the boil. Stir in cream and mustard, bring to the boil and simmer at low heat for 3-4 minutes.
3
Season the sauce with salt, pepper and 1 pinch of sugar.
4
Heat butter in a frying pan. Sauté the gnocchi in it while turning them golden brown. Mix the gnocchi with the spring onion sauce and arrange with the medallions.