Archive for » May, 2008 «

Florentine Pork Medallions
I made this a few nights ago from a zaar member’s recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn’t have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.


1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste


1. Preheat oven to 325 degrees.

2. Place tenderloin in baking dish sprayed with non-stick spray.

3. Season with salt and pepper to taste.

4. Bake 35-40 minutes or until desired doneness.

5. When pork is done, remove from pan and keep warm.

6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.

7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.

8. Slowly whisk in white wine; stir until smooth.

9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.

10. Gradually stir in milk; bring to a simmer.

11. Cook over medium heat until smooth and thick, stirring constantly.

12. Add chopped sun-dried tomatoes and spinach.

13. Continue cooking until completely heated through. Mixture will be somewhat thick.

14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.

15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.

16. Season with salt and pepper, if desired.

17. Sprinkle asiago cheese over the top and serve hot!

I served over celeriac mash.

All photos taken by me unless otherwise stated.

Beef Fillet Steaks with Pepper Thyme Sauce
I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here’s hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.


1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves


1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.

If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min’s, on a higher heat setting.

2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.

3. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min’s or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.

I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

All photos taken by me unless otherwise stated.