Flambed Pork Medallions Recipe
Ingredients
| 3 fillets of pork | ||
| Salt | 1/2 Teaspoon | |
| 1/2 tablespoon coarsely crushed black pepper | ||
| Green pepper | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Cognac | 3 Ounce | |
| Mushrooms | 1/2 pound | |
| Butter | 1 Tablespoon | |
| Pepper white | 1/2 Teaspoon | |
| Heavy cream | 3/4 Cup (16 tbs) (Hot Sauce:) | |
| Garlic salt | 1/2 Teaspoon (Hot Sauce:) | |
| Soy sauce | 1/2 Teaspoon (Hot Sauce:) | |
Directions
1. Clean and prepare the meat. Cut each fillet into about 6 pieces. Salt. Dip the pieces thoroughly in pepper on both sides. Let rest for 1/2 hour.
2. Trim, wash, and fry the mushrooms lightly in butter. Season and remove from frying pan.
3. Fry the fillet in brown cooking fat for about 1 minute on each side. Pour on the cognac and put a flame to it immediately. Allow to burn until flame goes out.
4. Remove the meat and keep in a warm place. Heat the cream in the frying pan for a few minutes. Add seasonings and soy sauce.
5. Mix in the fried mushrooms.
6. Transfer the meat to a hot serving dish and pour on the hot sauce.
2. Trim, wash, and fry the mushrooms lightly in butter. Season and remove from frying pan.
3. Fry the fillet in brown cooking fat for about 1 minute on each side. Pour on the cognac and put a flame to it immediately. Allow to burn until flame goes out.
4. Remove the meat and keep in a warm place. Heat the cream in the frying pan for a few minutes. Add seasonings and soy sauce.
5. Mix in the fried mushrooms.
6. Transfer the meat to a hot serving dish and pour on the hot sauce.
Chef
