Pork medaillons with Blue cheese and leeks sauce
15
20
4
No
Ingredients
- 2 pork fillets into slices of 2.5 cm (1 inch) thick
- Salt and pepper
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of chopped pecans
- 60 ml (1/4 cup) of white wine
- 125 ml (1/2 cup) of Blue cheese (Cambozola, Bénédictine, Stilton, etc.)
- 250 ml (1 cup) of cooking cream
Preparation
Side-by-side mode
- Season pork medallions with salt and pepper. Preheat a large pan with olive oil and butter at high heat. Brown pork medallions for 1 minute on each side, remove from pan and keep warm.
- In the same pan, lower the heat to medium and brown leeks for 3 minutes. Add pecans and cook for one minute. Pour white wine and reduce it by half. Add cream and cook for 2 to 3 minutes. Add pork medallions and cooking juice. Simmer for one minute and verify the seasoning.
- Serve with mashed potatoes or oven-baked Greek-style potatoes.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
See the productYou may also like
90
6
