Recipes from around the world – Volume 2 - 2x2successteam.com

COOKING:
Recipes from around the world – Volume 2
Mince the remaining mint leaves. Cut the butter into small pieces and set aside. Slice loins into six to
eight 1-1/4-inch thick medallions and sprinkle with salt and pepper. In a large, heavy, non-reactive
skillet, heat the remaining 2 tablespoons oil until very hot, but not smoking. Saute medallions 2 minutes
on each side until medium rare. Transfer medallions to a plate and cover loosely with foil to keep warm.
Increase heat to high, pour the strained stock into the skillet and bring to a boil, scraping the bottom of
the skillet with a wooden spoon to deglaze. Boil until stock reduces to 1 cup, 2-3 minutes. Remove skillet
from heat and whisk in butter, one piece at a time. Stir in the mint and season to taste with salt and
pepper. Cover and keep sauce warm.
SERVING:
Transfer medallions to a cutting board and stir accumulated juices into the sauce. Remove string (and
barding, if used) and put medallions onto individual plates. Spoon sauce around medallions; serve
immediately.
Savory Butter
12 Servings
2 T summer savory leaves,stems
-removed
6 T butter,softened
TO PREPARE:
Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a
1-inch-thick cylinder, wrap in plastic, and refrigerate.
Yields: 3/4 cup
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