Durch Rezepte schmökern
zu den Rezepten
Foto: Johannes Kittel
After cutting medallions from the rack, tie each one with thread. Season with salt and pepper, and fry briefly in olive oil. Keep warm in a preheated oven at 80 °C. For the sauce, simmer the Madeira and brandy until the liquid is reduced by half. Pour in the meat juice and simmer until liquid reduces to 200 ml. Add the mugwort and salt to taste. Stir in the chocolate and bind with the cold butter. Keep warm.
Peel and halve the pears. Remove the seeds. Fromthe pear halves, cut length-wise (see photo) and fry golden brown in butter and sugar. Dribble over some lemon juice and add the chestnuts. Toss well.
Warm up the rowan berries in some syrup and Trester schnaps. Fry the medallions in butter. Place the meat and pears on warmed plates, with the chestnuts on top of the pears. Pour over the sauce and sprinkle with berries. Garnish with mugwort.