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Pork Medallions in Green Peppercorn Sauce For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. Cook until the alcohol has burned off, about 1 minute.3.
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Directions. Turn the heat to low. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside. Be sure to pick a very thick, large steak for this recipe so you can do the reverse sear properly! about 1 ½ minutes (until the shallot and garlic is soft and fragrant – stir constantly so the garlic does not brown). Be sure to sear any fat around the edges until golden brown and crispy. This green peppercorn cream sauce is the perfect steak companion
I use a few sprinkles of Wondra because of how quickly it dissolves into the sauce, but you can use regular flour and just be sure to whisk vigorously until no clumps remain.This reverse seared steak with green peppercorn sauce is such a classic dinner option. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the garlic scapes (or garlic) and green peppercorns and cook for 45 seconds until fragrant. Pat the steak dry and season all over with salt and pepper. Reverse seared steak is our favorite – especially when it’s served with a piquant, peppery green peppercorn sauce!
Transfer to a plate and cover loosely with foil to keep warm.Discard all but 1-2 teaspoons of the excess oil in the skillet. Favorite Answer. Remove from the oven and rest for 10 minutes.About 20 minutes before the steak is done, cover the potatoes in a pot of water and season liberally with salt.
Heat the oil in a medium skillet over medium heat.