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Pork medallions with creamy sauce
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Chef :
Diff LimPork medallions with creamy sauce
Make ahead: The sauce can be made up to 2 days ahead and refrigerated in an airtight container. Reheat over low heat.
Ingredient
Food ration :
2 servings
2 tbsp
olive oil
2 tbsp
unsalted butter
1/2 cup
beef broth
1/2 cup
water
2 tbsp
heavy cream
1 tsp
Dijon mustard (optional)
Cooking instructions
* Step 1
Season the pork with salt and pepper. Heat 2 tbsp of oil in a large frying pan over a high heat, add the pork and brown quickly all over. Remove them set aside.
* Step 2
Add the chilli to the pan and cook, stirring, for 1 minute.
* Step 3
In another pot, melt unsalted butter on medium heat. Add mushrooms saute until brown. Add garlic for about 30 secs.
* Step 4
Add beef broth, water, heavy cream, Dijon mustard, dried thyme, and black pepper. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the sauce is reduced and thickened slightly, 4 to 6 minutes.
* Step 5
Return the pork to the pan, cook for another 2-3 minutes until the meat is hot and cooked through. Stir in half the chives and season to taste.
* Step 6
Sprinkle each with a few of the chopped chives and serve with mashed potatoes.
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