Pork Medallions in Cognac Whipped Cream Sauce
Peel the carrots and cut into slices. Heat 25 g butter in a saucepan and briefly sauté the carrot slices. Add the sugar, ! pinch of pepper and the mineral water and steam the carrots in 15 minutes until soft. Preheat the oven to 200 degrees. Season the defrosted pork filet medallions with salt and … Read more