Cafe57 Restaurant‘s chef Péter Áldási recommends this meal to those of our readers who love the traditional Brasov dish but would also do anything for pork medallions. The vegetable bedding with the meat takes the chef, as well as the consumer of the food, to a whole new level.
Ingredients for sous vide pork medallions:
|Pork medallions||0.18 kg/portion|
|Coloured cocktail tomatoes||3 pcs/portion|
Ingredients for Brasov:
Before serving, roast three pieces of coloured cocktail tomatoes and half a piece of garlic, then add it.