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.
-
25 minMain dishegg pancake mix, banana, lemon juice, coconut grater, orange liqueur, demi crème fraîche, oil,banana pancake with coconut
-
35 minMain dishceleriac, butter, lemon, Apple syrup, thyme leaves, seawolf fillet, parma ham, olive oil, vanilla bean, fish fond,seawolf in parma ham
-
15 minMain dishmienestje, fresh haricots verts, peanut oil, Thai stir-fry mix, chicken broth tablet, fish sauce, coconut milk, tap water, frozen raw peeled pink shrimps, fresh coriander,thai coconut noodle soup with prawns
-
20 minMain dishSpaghetti, romatomat, frozen Italian herbs, traditional olive oil, balsamic vinegar, garlic, frozen gamba, cream culinary,spaghetti with garlic prawns
Nutrition
455Calories
Sodium0% DV0g
Fat40% DV26g
Protein94% DV47g
Carbs2% DV6g
Fiber0% DV0g
Loved it