Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Freezer stable
Creamy indulgent taste with less fat
Smooth and creamy consistency in seconds
Problem-free reheating possible
20
medium
Tips
Serve with croquettes and green beans wrapped in bacon.
Ingredients for 4 portions
For the herb butter
125
g
QimiQ Classic,
room temperature
250
g
Butter,
melted
1
bunch(es)
Chives,
finely chopped
1
bunch(es)
Parsley,
finely chopped
Salt and pepper
For the pork medallions
8
Pork Medallions 80 g each
Salt and pepper
Vegetable oil,
to fry
For the peppercorn sauce
250
g
QimiQ Sauce Base
0.5
Onion(s),
finely sliced
25
g
Butter
1
tsp
Tomato paste
125
ml
Red wine
60
ml
Vegetable stock
Mixed peppercorns
Salt and pepper
Method
1.
Preheat the oven to 350 °F (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 356 °F 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 Sauce Base and stock. Season to taste and add the peppercorns.
7.
Serve the pork medallions with the peppercorn sauce and herb butter.