13 June 2024
Pork medallions with brunch foam - recipe - photo: avery
Pork medallions with brunch foam- recipe - photo: avery

Pork medallions with brunch foam

30 min. total time

Ingredients for 2 portions

500 g Schweinefilet
1 Pinch Salt
1 Pinch Pepper
1 Tbsp Butter (for tde pan)

Ingredients for tde gravy

1 Pinch Salt
1 Pinch Pepper
150 mg Red wine
1 Tsp Cornstarch

Ingredients for tde Espuma

200 ml Whipping cream
1 Pinch Salt
1 Pinch Pepper
1 Piece Garlic clove
2 Tbsp Brunch, natural


  1. Wash the meat, pat dry, remove excess fat, and cut into pieces about 2-3 cm thick. Season the medallions with salt and pepper and fry them in a pan with butter on both sides until browned.
  2. Then place the meat on a baking sheet lined with parchment paper and cook in a preheated oven at around 100 degrees Celsius for 30 minutes.
  3. In the meantime, heat the pan with the meat drippings again, deglaze with a splash of red wine, season with salt and pepper, and stir in a little cornstarch. Keep stirring until the starch has completely dissolved and a creamy sauce has formed.
  4. For the espuma, heat the cream together with the Brunch in a pot (do not boil) and stir until the Brunch has dissolved. Peel the garlic, press it, and stir it into the cream-Brunch mixture. Season with a little salt and pepper.
  5. Pour the cooled espuma mixture into an ISI cream dispenser, screw on the capsule, and shake vigorously.

Nutrition score


48,69 g

62,64 g

6,64 g

30 min. total time | 30 min. preparation time |

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