Dark Leffe beer sauce: chop the onion and stew them in butter. Sprinkle with sugar cassanade. Add veal stock and a  bottle of brown Leffe beer and allow further to reduce. Strain the sauce and bind if necessary. Cut medallions of pork tenderloin. Bake 5 minutes on each side and put aside capped off. Make potato pancakes:  mix in a blender the cooked potatoes with cream, eggs and smooth flour. Season with salt, pepper and nutmeg. Add chopped Parma ham and cook pancakes from this dough in the non-stick pan. Stir fried vegetables: choose mini- vegetables according to season. On the dinner plate medallions topped with a spoonful of dark sauce, the stir-fried seasonal vegetables and a potato pancake.

Tournedos of pork tenderloin

with Belgian Leffe beer sauce

pork tenderloin

olive oil

brown Belgian Leffe beer

veal stock

brown sugar

cream butter seasonal vegetables potatoes onions

Parma ham

eggs

flour

nutmeg

pepper & salt

A Recipe Guide For The Amateur Chef Belgian Cuisine

Tournedos of pork

tenderloin with

Belgian

Leffe beer sauce

Dark Leffe beer sauce: chop the onion and stew them in butter. Sprinkle with sugar cassanade. Add veal stock and a  bottle of brown Leffe beer and allow further to reduce. Strain the sauce and bind if necessary. Cut medallions of pork tenderloin. Bake 5 minutes on each side and put aside capped off. Make potato pancakes:  mix in a blender the cooked potatoes with cream, eggs and smooth flour. Season with salt, pepper and nutmeg. Add chopped Parma ham and cook pancakes from this dough in the non-stick pan. Stir fried vegetables: choose mini- vegetables according to season. On the dinner plate medallions topped with a spoonful of dark sauce, the stir-fried seasonal vegetables and a potato pancake.

pork tenderloin

olive oil

brown Belgian Leffe beer

veal stock

brown sugar

cream butter seasonal vegetables potatoes onions

Parma ham

eggs

flour

nutmeg

pepper & salt

a recipe guide for the amateur chef Belgian Cuisine