Medallions with green peppers

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Medallions with green peppers

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 15 Minutes

The beef tenderloin with green peppers recipe is well known to food lovers. Fairly easy to do, an a guaranteed success on the table. Unfortunately this is not a particularly economical dish as it requires the use of tenderloin meat. Attempts to replace the tenderloin for less expensive pieces generally produce a delicious dish, but too tough to bite to be really pleasant in the mouth.

Our solution is to replace the beef tenderloin with pork tenderloin. Almost as tender but much cheaper, pork tenderloin require virtually no change in the original recipe. One point to watch for: cooking time for the slices of porc is slightly faster than for beef.

Thus, two possible variants for the same basic recipe:
For the total experience, use beef tenderloin.
For an excellent and economical meal, follow our example and use the pork tenderloin.

Note: We use wild pepper from Madagascar (Voatsiperifery) in this recipe because of a unique flavor particularly well suited for meat in gravy dishes. You can, of course, replace it with any fine pepper or even some good freshly ground black pepper.

Medallions with green peppers

Pork tenderloin  – [1]
Onion (large) – [1]
Sweet Green peppers – [2]
Garlic cloves – [2]
Beef consommé 10oz can (284ml) – [1]
Browned Flour – [2 tablespoons]  (30 ml.)
Tomato paste – [2 tablespoons]  (30 ml.)
Olive oil – [4 tablespoons]  (60 ml.)
Butter – [2 tablespoons]  (30 ml.)
Salt – [1 teaspoon]  (5 ml.)
Soya sauce – [1 tablespoon]  (15 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1 tablespoon]  (15 ml.)
Dried thyme – [1/2 teaspoon]  (3 ml.)

1- Peel and cut the onion into large pieces. Wash and cut the green peppers. Set aside.
2- Peel, grits and finely chop the garlic. Set aside.
3- Clean the tenderloin and cut it into small slices of about 1/4 inch. (63 cm).
4- In a bowl, sprinkle the slices of meat with 1 tablespoon (15 ml) of olive oil and as much of soy sauce. Mix well and let stand at the counter.
5- In a small saucepan, heat 2 tablespoons (30 ml) of olive oil and cook the pieces of onion and peppers over medium high heat for 3 minutes.
6- Add the garlic, thyme and the freshly ground wild pepper and cook for 1 minute.
7- Add the can of concentrate consommé and simmer for 5 minutes.
8- Use the roasted flour (diluted in a little water) to thicken the sauce. Be careful not to exceed the amount of flour because the sauce will continue to thicken in next steps.
9- Add the tomato paste and stir well then reduce the heat to low.
10- In a large skillet, melt the butter over medium-high heat.
11- Sear the pork medallions (about 1 minute on each side).
12-  Put the medallions in the sauce and keep warm until ready to serve.

One Comment

  1. Comment by Ashley@BakerbyNature:

    I love this dish, and your version sounds scrumptious.