-
1
Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal.
-
2
** Beurre Manie is used to thicken sauces.
-
3
Combine 1 tablespoon flour and 1 tablespoon sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste.
-
4
Roll the paste into a ball.
-
5
Preheat the oven to 325F (160C).
-
6
Butter a large flameproof baking dish and set aside.
-
7
Start by making the sauce.
-
8
In a heavy saucepan melt the clarified butter.
-
9
Add the minced vegetables and cook them over low heat for 5 to 8 minutes or until they are very soft but not browned.
-
10
Add the flour and stir it until it is well blended with the vegetables.
-
11
Raise the heat a little and cook, stirring constantly, until the mixture becomes a hazelnut brown.
-
12
Do not burn or scorch the bottom of the saucepan.
-
13
As soon as the flour mixture has turned nutty brown, add the hot brown stock all at once and stir until the mixture is smooth and lightly thickened.
-
14
Add the Bouquet Garni, tomato paste, salt and pepper.
-
15
Do not oversalt as the sauce will become saltier as it reduces.
-
16
Partially cover the pan and simmer for 1 hour, stirring it from time to time.
-
17
Strain the sauce and reserve.
-
18
While the sauce is cooking, make the mustard butter.
-
19
In a small bowl place the softened butter.
-
20
Add the Dijon and dry mustard and blend the mixture well with a wooden spoon.
-
21
Add the lemon juice and chill.
-
22
THE PORK - In a large skillet melt the 2 tablespoon of butter and oil.
-
23
Season the pork medallions with salt and white pepper.
-
24
When the butter and oil are very hot, add the pork medallions, a few at a time, and brown them on both sides.
-
25
As the medallions brown, remove them from the pan and set them aside.
-
26
Add the shallots and garlic to the pan and cook them over low heat until they are soft but not browned.
-
27
Add the meat glaze and the wine.
-
28
Bring it to a boil and scrape the bottom of the pan well.
-
29
Reduce the wine to 2 T.
-
30
Add the strained sauce and bring it to a boil.
-
31
Place the pork medallions in the buttered baking dish and pour the sauce over them.
-
32
Cover the dish with foil and set it in the oven.
-
33
Braise the pork for 25 to 30 minutes.
-
34
Remove the baking dish from the oven to the top of the stove.
-
35
With a slotted spoon remove the pork to a serving platter.
-
36
Raise the heat and reduce the sauce slightly, skimming off the fat.
-
37
If it does not coat the spoon heavily, beat in the Beurre Manie, bit by bit, until the sauce reaches the right consistency.
-
38
Add the minced capers and parsley and heat through.
-
39
Remove the sauce from the heat and whisk in the Mustard Butter little by little until it is well incorporated into the sauce.
-
40
Correct the seasoning, adding a good dash of black pepper.
-
41
Spoon the sauce over the medallions and serve garnished with tiny glazed turnip and potato balls.
