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QimiQ
Benefits
Freezer stable
Creamy indulgent taste with less fat
Problem-free reheating possible
Smooth and creamy consistency in seconds
20
medium
Ingredients for 10 portions
For the herb butter
250
g
QimiQ Classic,
room temperature
500
g
Butter,
melted
2
bunch(es)
Chives,
finely chopped
2
bunch(es)
Parsley,
finely chopped
Salt and pepper
For the pork medallions
20
Pork Medallions 80 g each
Salt and pepper
Vegetable oil
For the peppercorn sauce
500
g
QimiQ Sauce Base
1
Onion(s),
finely sliced
50
g
Butter
2
tsp
Tomato paste
250
ml
Red wine
120
ml
Vegetable stock
Mixed peppercorns
Salt and pepper
Method
1.
Preheat the oven to 356 °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 (or water). Season to taste and add the peppercorns.
7.
Serve the pork medallions with the peppercorn sauce and herb butter.
