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.
