Pork fillet with foie gras sauce and Pedro Ximenes


Pork fillet with foie gras and PX sauce, an ideal recipe for New Year’s Eve.

The same every year, what to do with the leftovers? Take advantage of them. For this we can make countless developments, depending on whether they are fish or meat.

In our case, these were a few pieces of pork tenderloin that we left in the fridge so as not to take advantage of them better than to accompany them with a good sauce of foie gras, raisins and Pedro Ximenes.

Although we can buy some pork fillets and prepare this delicious offer with them …

Pork fillet with foie gras and PX sauce

Recipe for printing

Pork fillet with foie gras sauce and Pedro Ximenes

Pork fillet with foie gras and PX sauce, an ideal recipe for New Year’s Eve or any other day of the year. Easy and tasty, you will surely like it.

Pork fillet with foie gras sauce and Pedro Ximenes

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Instructions

  1. We clean the pork fillets from fat residues.

  2. We cut into medallions a few centimeters thick.

  3. Salt and pepper to taste.

  4. Cook over high heat in a pan with a few drops of olive oil.

  5. The “point” of meat goes to everyone, we especially like that the meat is not well cooked. But you know what tastes …

  6. After preparing the pork fillet medallions, we serve them accompanied by foie sauce, raisins and spicy Pedro Ximenes.



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