Medallion of Pork Fillet Cooked “Au Gratin” with Tomatoes and Edelpilzkäse (Blue cheese)
Ingredients (serves four):
| 2 | large tomatoes |
| 1 ½ - 2 tbsp | butter |
| salt, freshly ground pepper | |
| ½ | finely chopped garlic |
| 1 tbsp | fresh basil, finely chopped |
| 5 | spring onions |
| 8 | medallions of pork fillet of about 60 – 70 g |
| 1 tbsp | oil |
| 2 tbsp | white wine |
| 70 ml | chicken stock |
| 1 | peel of lemon |
| 1 pinch | cayenne pepper |
| 100 g | Bergader Edelpilzkäse (Blue cheese) |
Preparation:
Place the tomatoes in boiling water for about twenty minutes, then skin them and remove the seeds before cutting them into small cubes. Let them sweat in a pan with ½ to 1 tbsp butter and season with salt, pepper, garlic and basil. Pour the mixture through a sieve and keep the drained tomato juice. Clean the spring onions and cut them into thin slices (remove the majority of the dark green leaves).
Flatten the pork fillets with the palm of your hand. Heat the oil in a frying pan and gently fry the fillets at medium temperature for 2 to 3 minutes on each side, then place them on a baking sheet. Add the white wine to the juices in the pan and then add the chicken stock, tomato juice, spring onions and lemon peel. Heat it and let it steep for 1 – 2 minutes before melting 1 tbsp cold butter into the mix. Season with salt, pepper and cayenne pepper, and remove the lemon peel.
Spread the tomatoes on the pork fillet, crumble the Edelpilz on top of it and place under pre-heated grill for 1 ½ - 2 minutes on the lowest grilling rung.
Arrange with the spring onions and sauce on preheated plates.