Flesh of pork. Nothing exciting about that, but wait and see ….
INGREDIENTS:
Serves 4
* ab. 6 hg600 g) pork of fillet
* butter
* 1 teaspoon salt
* ab. 3/4 tablespoons pepper corns, black or white
* 1 – 2 dl (100 – 200 ml) whipping cream
METHOD:
1. Cut the pork of fillet into slices, 2 ½ cm thick [1 inch].
2. Give each slice a blow with the fist.
3. Fry and brown the slices in butter (the smallest amount possible).
4. Fry 3 – 4 min. on each side, salt and pepper to taste.
5. Put the slices in a hot pan to keep them warm.
6. Pour cream into the skillet, stir well and salt to taste.
7. Pour the cream gravy over the slices.
Serve with oven roasted potato wedges and a tomato salad.
This easy pork recipe can certainly lead you to a peak of sensuality.
Restaurant´s menus offer flambeed pepper steak. Stylish restaurants with complicated etiquette procedures and formalities.
The restaurant bill will be without rhyme and reason.
How to flambé the peppery pork fillet: Pour ½ dl (100 ml) hot cognac over the ready-fried pork slices. Ignite with a long match at the edge of the skillet. Blaze the flames with 2-3 tablespoons cream or put a lid over the flames. Remove pork from the skillet to a serving platter. Pour cream into the skillet and stir around. Spoon gravy on pork.
Warning: Keep your head away from the flames if you want to keep your face, hair and eyelashes undamaged!
If the meat is fried in too much butter, the pepper will fall off the meat. Avoid using purchased dried ground pepper. Use a mortar and pestle rather than a pepper grinder to crush the pepper corns. You shall really feel the etheric oil of roughly cracked pepper corns.
Here´s a website 4 How to flambé
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