Preparation

Lightly mash the peppers and glue them to the medallions of the loin.
Seal the meat on both sides, in a frying pan with the butter and oil.
grate the onion and add; for the salt. Burn with brandy and sherry.
add the broth, the meat extract and the cream. boil over low heat until the sauce thickens.
Accompanies with Spanish potatoes.

Note
It can be frozen with its sauce in a rigid container with a lid. lasts 6 months. defrost in the microwave kitchen for 20 to 30 minutes at 80%.

Ingredients

  • 1 tbsp white peppercorns
  • green peppercorns 1 tbsp
  • black peppercorns 1 tbsp
  • loin 4 medallions
  • butter 2 tbsp
  • oil 1 tbsp
  • onion
  • Salt
  • cognac 2 tbsp
  • sherry 2 tbsp
  • 100 cc meat broth
  • 1 tsp meat extract
  • milk cream 50 cc