Using ingredient medallions
Grilled Pork Tenderloin
- 1 medallions
- 1/2 with broad side of chefs knife (thick)
- 400 gr pork tenderloin
- 60 ml dry wine (white)
- 60 ml olive oil
- 7 ml honey
- 10 ml lemon juice
- 1 gr tarragon
Medallions Of Veal With Pistachio Butter Sauce
- 2 per person with pistachio butter sauce
- 1/4 medallions (thick)
- 1,000 gr veal loin (boneless)
- 130 gr butter (cold unsalted)
- 120 ml water
- 120 ml burgundy wine (white)
- 65 gr coarsely (chopped)
- 60 ml wine vinegar (white)
- 34 gr shallots (finely chopped)
- 18 gr butter (unsalted)