Filter
Reset
Sort ByRelevance
Derek Croteau
Medallions with lemon herb butter
Try these delicious medallions with lemon herb butter too
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Allow the butter to reach room temperature and stir in coarsely ground white pepper, thyme, garlic and lemon zest. Pack the butter in a piece of parchment paper and leave to set in the fridge or freezer.
-
Scrape the carrot and zucchini in length with a cheese slicer into thin slices.
-
Cut the pork tenderloin into 12 equal pieces. Sprinkle them around with salt and generously with coarsely ground pepper.
-
Place a slice of carrot on a slice of zucchini and roll in a pork tenderloin. Secure with a piece of kitchen yarn or possibly with a cocktail stick. Push a leaf of sage between the meat and the vegetables.
-
Cut slices of the butter and cut or cut 8 stars.
-
Heat the baking product in a large frying pan and fry all medallions for about 10 minutes at medium height.
-
Take them out of the pan and place them on a plate or on plates. Serve with a few stars lemon herb butter.
-
55 minMain dishonion, parsley, minced beef, bread-crumbs, medium sized egg, dried oregano, cinnamon, salt, red pepper paste, white cheese, traditional olive oil, sifted tomatoes in a pack, tap water,turkish meatballs in tomato sauce
-
50 minMain dishaubergines, olive oil, Spaghetti, tomato cubes, basil, Pecorino Romano (cheese),pasta alla catania
-
30 minMain dishbeef rib, flour, olive oil, onion, shallot, smoked breakfast bacon, White wine, beef broth, rosemary, lemon, egg yolk, parsley,beef stew with lemon
-
35 minMain dishMacaroni, baking flour, traditional olive oil, onion, garlic, Cherry tomatoes, pesto arugula, grated Gouda aged cheese 48,macaroni dish with rucola pesto
Nutrition
455Calories
Sodium0% DV0g
Fat40% DV26g
Protein94% DV47g
Carbs2% DV6g
Fiber0% DV0g
Loved it