Antelope Medallions With Brown Sauce Recipes

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

ANTELOPE MEDALLIONS WITH BROWN SAUCE

Steps:

• Marinade.
• In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
• Pour some more olive oil into a heavy-based skillet on medium heat.
• Lift the meat from the marinade and dry well with paper towel.
• Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan.
• Brown Sauce.
• In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
• Return the medallions to the pan, add the liqueur, and flambé (ignite).
• When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high and boil until it is reduced to about 3/4 cup 3-5 minutes.
• In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce.
• Keep warm but do not boil.
• Pool the sauce onto warm plates and top with medallions.

PORK MEDALLIONS WITH POMEGRANATE SAUCE

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender., Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon zest. Add pork, a few pieces at a time, and shake to coat., In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm., In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice.

YORKSHIRE MEATBALLS AND BROWN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Combine ground beef, soup mix, parsley, pepper and chili sauce.
• Add 1 slightly beaten egg; mix thoroughly.
• Form into 16 meat balls.
• Place into a well greased 8 inch square baking dish.
• Sift flour, baking powder and salt.
• In a mixing bowl, beat 3 eggs until foamy; add milk and melted butter; mix well.
• Add dry, sifted ingredients all at once to egg mixture.
• Beat at low speed with electric mixer only until smooth and well blended.
• Pour batter over meat balls.
• Bake at 350 for 40-50 minutes until brown.
• Serve with brown sauce.
• Brown Sauce:.
• Melt butter in a saucepan.
• Add flour and cook until golden brown, stirring constantly.
• Add bouillon cubes and gradually the hot water.
• Continue stirring and cooking until smooth and thick.
• Add salt/pepper to taste.

PORK MEDALLIONS IN ORANGE SAUCE

Steps:

• In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange zest; set aside., Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm., Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until tender.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE

Steps:

• Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
• Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
• Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
• Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
• Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
• Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.