Pork medaillons with fresh tomatoes, shallot and asparagus
25
15
4
No
Ingredients
- 1 package of fresh asparagus
- 125 ml (1/2 cup) of finely sliced French shallots
- 2 chopped garlic cloves
- 60 ml (1/4 cup) of olive oil
- 125 ml (1/2 cup) of white wine
- 125 ml (1/2 cup) of beef broth
- 1 pork fillet (about 600 gr)
- 12 small cooked potatoes sliced in two
- 4 red tomato slices
- 4 yellow tomato slices
- 60 ml (1/4 cup) of finely chopped fresh basil
- Salt and pepper
Preparation
Side-by-side mode- Set the oven grill higher.
- Preheat oven at "broil".
- Set asparagus over a cookie sheet and lightly oil. Salt and pepper. Oven bake until tenderness, for about 6 minutes, and stir once while baking.
- In a pan, slowly cook shallots and garlic into oil for 2 to 3 minutes. Add wine and reduce of an half. Set broth and simmer for 2 minutes. Pour sauce in a bowl. Set aside.
- In the same pan, add a bit of olive oil and brown pork medaillons on both sides, until meat is pink. Salt and pepper. Remove from pan and set aside at warm.
- Deglaze pan with shallots sauce. Rectify seasoning. Quickly heat up potatoes and asparagus in the pan.
- Set a slice of red tomato and a slice of yellow tomato in each plate. Spread with basil. Cover with aspragus and potatoes then set medaillons over vegetables. Coat with sauce.
