My husband and I aren’t big whiskey drinkers. Harry likes to have a beer every now and then, and I like to enjoy a glass of red wine from time to time.

Whiskey isn’t really our thing, though. The only reason we still have a bottle of whiskey to hand is that we like to try out new things in the kitchen.

Like the Whiskey Cream Sauce we made the other day. We liked it so much that we’ve picked out another suitable recipe. Otherwise, we’ll never get the bottle finished. 😄

Harry once had dinner at the restaurant of “Hotel zur Linde”, the leading hotel on the island of Spiekeroog, where he enjoyed pork medallions in a delicious creamy whiskey sauce that we tried to copy the last time around.

But now Harry isn’t so sure anymore whether it was a whiskey cream sauce or a whiskey pepper sauce back then. 😁

---

What we need:

• 500g (17¾oz) pork fillet
• 200g (7oz) whipping cream
• 50ml (⅛pt) whiskey
• 2 tbsp clarified butter
• 1 tsp rose paprika
• 2 tsp granulated stock
• 2 tbsp green peppercorns
• Sauce thickener
• A few drops of Tabasco sauce
• Salt and pepper

How to do it:

• Cut the pork fillet into medallions 2–3cm (1in) thick.
• Season both sides of the medallions with pepper.
• Sear both sides of the medallions in clarified butter for 3 minutes each over high heat.
• Remove the meat and season it lightly with salt, then keep it warm in the oven at 70°C (160°F).
• Deglaze the pan juices with the whipping cream and whiskey.
• Stir in the granulated stock and reduce the sauce for 3 minutes.
• Stir in the rose paprika.
• Add the green peppercorns.
• Very carefully add only a few drops of Tabasco sauce.
• If necessary, thicken the sauce slightly with sauce thickener.
• Return the meat to the pan and heat through for a few minutes over low heat.

We serve our pork medallions with croquettes. Harry and I couldn’t agree on which vegetable to serve, so we left it out altogether. 😄