Patter Fam Sauces

Pink Peppercorn Sauce
2 T Olive Oil
½ stick (4T) of salted butter
½ cup finely chopped red onion or shallots
2 tsp. minced garlic
1 cup dry white wine
2 cups half and half
2 T Dijon mustard
1 T pink peppercorns

Add 2 tablespoon of butter to the skillet, and when foamy, add the onions and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 6 tablespoons, about 4 minutes. Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining 2 tablespoons of butter, whisking to incorporate. Stir in the pink peppercorns. Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.

Plate the pork fillet and spoon a little sauce over the meat.  Complete with some of the coarsely ground pink peppercorns and chives or parsley.





Written by Joyce Peters — April 18, 2016

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