SAUTÉED PORK MEDALLIONS WITH CHAMPAGNE VELOUTÉ

SAUTÉED PORK MEDALLIONS WITH CHAMPAGNE VELOUTÉ image

Yield 4 Servings

Number Of Ingredients 12

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Pork
2 Pork tenderloins, silver skin removed and cut into medallions
Salt and Pepper
2 tbsp Unsalted butter
Champagne Velouté
1 cup Champagne
½ cup Chicken stock
2 tbsp Unsalted butter
2 tbsp Flour
¼ cup Heavy cream
1 tsp Sherry vinegar
Salt and pepper to taste

Steps:

Season pork medallions with salt and pepper. Heat butter in a skillet, add medallions and sauté for 4 to 5 minutes per side (or until the meat loosens from the pan). Remove meat from the pan and reserve, lightly covered in foil. Remove pan from heat, add chicken stock and champagne. Return the pan the stove and reduce over medium high heat. Making sure to scrape the bottom of the pan to loosen the fonde (browned meat stuck to the pan). Simmer for 5 minutes and strain. In a sauce pan melt butter over medium heat. Whisk flour into butter to form blonde roux (a paste of flour and butter that is a light color). Slowly add stock into the roux, whisking constantly. Reduce heat and pour in cream and sherry vinegar, simmer to thicken slightly. Stir in any juices released by medallions. Season sauce with salt and pepper. To serve arrange medallions on a plate and dress with sauce.