Originally Posted by Yosemite
How do you do your medallions? I usually lightly saute them, add chopped apple and let that brown a bit, deglaze the pan with Calvados, add whipping cream and let that reduce down and pour it over the medallions. Do you do similar with the orange and apricots?
It sure is a quick meal. I can have dinner made and on the table within a half hour of getting home from work.
It is quick and lovely, to be sure. A great thing to have up one's sleeve. And, yes, I do similar things with medallions, several different treatments, actually, but the same basic idea.
For the apricot/orange variation, I slice dried apricots fairly thin and let them sit in a little brandy and orange juice while I'm doing the rest of dinner, then add them to the pan once the meat is browned, then proceed as you do with brandy and cream. I also do this with dried cranberries and cranberry juice. The original was (and it's still my pet) with mushrooms.
Another variation I do is with mango and curry, where I warm a tablespoon or so of curry powder in the butter, before browning the meat, and then use diced fresh mango, a little thinly sliced onion, a little mango chutney, and sherry. No cream in this one. Good when our lactose intolerant friend joins us.
I must give your apple variation a whirl. I'm sure it will be a hit.