🫙 From the Spice Rack
Medallions Of Pork
2 Shallots, finely minced 2 T Finely minced carrots 2 T Finely minced celery 3 T Fl...
maineasy
Ingredients8 items
Ingredients
- 2shallots, finely minced
- 2tsp finely minced carrots
- 2tsp finely minced celery
- 3tsp flour
- 21/2 c brown stock, heated
- 1small bouquet garni*
- 1tsp tomato paste
- 1pn each salt
Directions
- 1
SAUCE----------------------------------- 4 T Clarified butter 2 Shallots, finely minced 2 T Finely minced carrots 2 T Finely minced celery 3
- 2
20 Filet-of-pork medallions, -cut 3/4" thick -OR- 12 Boned loin-of-pork -medallions, 1/2" thick Salt Freshly ground white pepper 2 T Finely
- 3
Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal
- 4
Beurre Manie is used to thicken sauces
- 5
Combine 1 T flour and 1 T sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste
- 6
Roll the paste into a ball
- 7
Preheat the oven to 325 degrees
- 8
Butter a large flameproof baking dish and set aside