Filet Toast with Mushrooms and Herbs

Ingredients

• 1 clove garlic
• 5 tbsp butter
• 1 tsp pickled green peppercorns
• Salt
• 2 shallots
• 250 g Mushrooms
• 2 tbsp finely chopped parsley
• 1 tsp thyme leaves (chopped)
• 2 tsp finely chopped mint
• 1 tbsp Olive Oil
• 8 pork filet medallions (about 70 g each)
• 3 tbsp cognac
• black pepper (freshly ground)
• 2 tsp lemon juice
• 8 slices toast bread
• mint for garnish

Instructions

1. 1.

   Peel the garlic and crush it with a press. Mix 3 tbsp butter with the peppercorns, crushed garlic, and a pinch of salt; set aside.

2. 2.

   Peel and finely dice the shallots. Clean the mushrooms and slice them thinly.

3. 3.

   Heat olive oil and 1 tbsp butter in a pan and sear the pork medallions for about 2 minutes on each side. Reduce to medium heat, drizzle with cognac, and cook the meat another 2-3 minutes, turning once, seasoning with salt and pepper, then set aside warm.

4. 4.

   In a second pan, melt the remaining butter and first sauté the shallots, then add the mushrooms and continue cooking until all liquid has evaporated. Add the herbs and season with salt, pepper, and lemon juice.

5. 5.

   Toast the bread slices and cut out circles about 8 cm in diameter. Spread the pepper butter on each circle. Place a pork medallion on top, arrange the mushroom mixture over it, and garnish with mint leaves before serving.