Medallions of pork tournedos

06805 MEAT MEDALLIONS in MARSALA SAUCE INGREDIENTS for 4 people: 4 pork tournedos, 80 g butter, 4 slices of bread, gdi-30 liver pate, a glass of dry marsala, a teaspoon of flour, one clove of garlic, a sprig of Laurel, nutmeg, salt and pepper.

Cut with cookie cutters of diameter of about 7 cm, 4 disks from slices of bread.

In a pan melt the butter (except one tablespoon) saucepan for 30 seconds, to fire sweet garlic peeled and lightly crushed, then delete: let Brown the slices of bread in two shots, 30 seconds per side, turned with two tablespoons; drain with a slotted spoon to paper towels.

Spread 4 slices on the pies.

Cook the medallions in the Pan 2 minutes on each side, half-cooked, voltandoli if you need to add a little butter again.

Squirt with the marsala, add a bay leaf wash, add salt and pepper and cook 6 minutes: prelevateli again and keep warm.

Arrange on a serving dish and the bread slices and lean over the medallions.

Cover each medallion with a bit of Pate.

Mix the remaining butter with the flour and add to the broth in the Pan after removing the Laurel.

Let thicken for 30 seconds, stirring with a wooden spoon.

Pour the sauce over the medallions and, if desired, garnish with fresh leaves of Laurel.

Serve immediately.