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38 Pork medallions with chilli and peanut sauce Serves 4 | Preparation time: 95–100 minutes Ingredients For the pork medallions: 8 pork medallions (60 g each) Salt Pepper For the chilli and peanut sauce: 20 g butter 2 shallots | diced 200 g mushrooms 2 bunches of spring onions (150 g each) | cut into 5 cm pieces 2 chilli peppers | diced 40 ml dry white wine Salt Pepper 5 tbsp. smooth peanut butter 2½ tbsp. water 1 tsp. curry paste ½ tbsp. soy sauce 2 tsp. sweet chilli sauce 2 tbsp. parsley, flat-leaf | chopped For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the pork medallions at room temperature. Place the pork medallions on the plate in the drawer and cook. Around 20 minutes before the end of the cooking time, heat the butter in a pan, fry the shallots and mushrooms, add the spring onions and chilli peppers, deglaze with white wine and season with salt and pepper. Mix the smooth peanut butter, water, curry paste, soy sauce and chilli sauce together in a saucepan and bring to the boil. Remove the pork medallions from the drawer and season with salt. Heat the clarified butter in a pan and sear the pork medallions on a high heat for approx. 2 minutes on each side. Season with pepper after searing. Warming drawer settings  Core temperature: 60 °C Duration: 85–100 minutes