Pork Medallions with Peppercorn Sauce and Herb Butter

Preparation

1. Preheat the oven to 180 °C (conventional oven).
2. For the herb butter: mix the unchilled QimiQ Classic with the melted butter until smooth using an immersion blender. Fold in the herbs and season to taste with salt and pepper.
3. Using a dessert spoon to shape, individually portion the mixture onto a plate. Deep freeze.
4. For the pork medallions: season the pork medallions and fry on both sides in hot oil. Remove from the pan and finish the cooking process in the preheated oven at 180 °C for approx. 7 minutes.
5. For the peppercorn sauce: sauté the onion in the butter and add the tomato paste. Douse with the red wine and simmer gently until reduced.
6. Add the QimiQ Cream Base and stock (or water). Season to taste and add the peppercorns.
7. Serve the pork medallions with the peppercorn sauce and herb butter.