Ingredients
- 8 pork medallions (approx. 60 g each)
- 2 slices toast
- 1 twig tarragon
- 30 g butter, softened
- 2 tbs grated Parmesan
- 2 tbs coarse-grained mustard
- salt, pepper
Preparation
1. Remove the pork medallions from the fridge approx. 30 minutes before preparation
2. Quarter the toast and add to the Quick Cut, add tarragon leaves and chop up by pulling a few times.
3. Add the butter, Parmesan and mustard and mix everything well. Season with salt and pepper. Press the mixture flat between plastic wrap and chill for approx. 1 hour.
4. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, dap the medallions dry with paper towel, place inside the pot and roast until the turning point is reached. Cut the crust mixture into 8 pieces.
5. Turn over the medallions and roast the other side too until the turning point is reached. Spread the crust mixture over top the medallions. Put the pot in the inverted lid.
6. Place the Navigenio overhead and switch to high level and gratinate for approx. 3 minutes until golden brown.
This recipe has been tested and approved by AMC.
Reviews