Pork Medallions With Chanterelles

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons clarified butter (see note at bottom)
  • 4
    pork medallions (1 inch thick)
  • 4
    shallots, finely chopped
  • 1
    cup mushroom, sliced
  • 1
    cup whipping cream
  • 1 12
    tablespoons cognac
  • 1 12
    tablespoons horseradish
  • 4
    tablespoons parsley
  • salt and pepper
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DIRECTIONS

  • To clarify butter, heat until almost boiling.
  • Remove from heat and allow to cool slightly; skim top.
  • Heat clarified butter over med. heat.
  • Add pork and saute until done, which takes about 8 mins.on each side.
  • Remove medallions and add shallots.
  • Cook until done.
  • Add remaining ingredients and adjust seasoning.
  • Heat thoroughly and return pork to pan.
  • Heat and serve.
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