Mignon medallion with roasted peach palm and sautéed tomatoes
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Bake the heart of palm cutlets, seasoned with salt and oil, wrapped in aluminum foil for 30 minutes at 180 degrees.
Finish them in a frying pan with oil until they have a crust.
In another skillet, sauté the tomatoes with 1 tsp of olive oil, minced garlic, fresh herbs, salt and pepper.
Season the medallions with salt and pepper to taste.
Place the medallions, one next to the other, and let them brown for 3 minutes on each side – the meat will be golden on the outside and rare in the center.
We also prepare a sauce by deglazing the bottom of the mignon skillet with white wine and butter.
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