500 g pork filets
2 tbsp. oil
2 carotts
100 g knob celery
250 ml white wine
250 ml beef stock (cube)
5 juniper berries
150 ml cream
100 g emmentaler cheese (grated)
2 tbsp. parsley (chopped)
salt, pepper
Peel vegetable und cut into cubes. Spice pork medaillons
with salt and pepper and sear them on both sides. Remove filets and
sauteé vegetable cubes, douse with white wine, add beef stock and
juniper berries. Simmer all until vegetable is tender.
Boil up cheese and cream and season to taste with salt an pepper.
Add parsley.
Serve medaillons with vegetable and sauce.
