Medallions with White Pepper Sauce

1. parry the medallions (cut the skin and tendons into small pieces), flatten a little bit, season with salt and season with pepper.

Crush the caraway seeds and white peppercorns separately in a mortar. Peel and finely dice the onions.

Heat the oil in a frying pan. Brown the meat on both sides. Turn down the temperature. Add butter and caraway seeds. Roast the medallions at low temperature for 6-8 min, constantly basting with the caraway butter. Remove the medallions from the roasting pan, rest with the lid closed.

For the sauce, put the crushed peppercorns in a sieve, blanch briefly and drain well.

Roast the onions and pepper in the frying fat. Add beef stock and whipping cream and boil at high temperature to half.

Strain the sauce into a roasting pan, season again with salt and freshly ground pepper. Pour in the medallions and heat.

Serve the medallions with a mushroom ragout and spinach, pouring the white pepper sauce over them.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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