St Jacobs medallions

Prepration:
• 12 St Jacobs medallions
• 10 pieces of leek white-greenish part
• 90 gr butter
• 2 tbsp cream
• 2 tbsp chopped parsley
• 1 clove garlic finely sliced
• 1 small onion, finely chopped
• 1 tbsp oil
• 1 glass of white wine
• essential oil lemon
• salt
• pepper from the mill

Cut the white-greenish part of the leek into small slices and was carefully. Melt the butter in a pan and add the leeks. Cover and let yarn on low heat. Season to taste with salt and pepper.

Rinse the St Jacobs medallions under water. Peel and chop the garlic and the onion. Melt the rest of the butter in a large pan. Add the oil, the chopped onion and the chopped garlic. Bake the St Jacobs medallions on very soft fire, about 3 minutes per side. Season to taste with pepper. Take the nuts from the pan, spray 2 doses essential oil lemon, cover them with aluminum foil, and keep warm.

Pour white wine into the pan and bring to boiling while scraping the bottom of the pan with a wooden spoon.  Let reduce for 2 minutes. Add the cream. To your own taste, you can also add 1 dose essential oil lemon to the sauce, just after you have taken the pan from the fire.

Arrange the leeks on plates. Arrange some St Jacobs medallions on top of the leek. Dress the cream sauce and garnish the whole with chopped parsley. Serve warm immediately, for example with a risotto.