| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asian | Tvfn | 1 | Servings |
INGREDIENTS
| 8 | Cervena medallions, 8 to 3 | |
| 2 | T | Mixed toasted black and |
| white sesame seeds | ||
| 2 | T | Olive oil |
| 1 | t | Chopped scallions |
| 1 | t | Chopped garlic |
| 1/4 | c | Chicken stock |
| 1 | T | Oyster sauce |
| 1 | t | Dark soy sauce |
| 1 | Piece star anise | |
| 1 | T | Chopped cilantro |
| 1 | T | Butter |
| 4 | T | Leeks, julienned |
| 2 | c | Peanut oil for frying |
INSTRUCTIONS
Roll the Cervena medallions in the sesame seeds and set aside. In a large skillet over high heat, heat the olive oil and sear medallions on each side, set aside on oven tray. In the skillet saute the scallions and garlic for a few minutes. Add chicken stock, oyster sauce, soy sauce, star anise and cilantro. Simmer for about 6 minutes. Strain. Fry the leeks and finish cooking the medallions in a 400 degree oven for 5 minutes. Rest the meat for three minutes. In the meantime bring the sauce back to a boil and whisk in butter. Transfer to serving plate and spoon sauce over meat. Top with fried leeks. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 433
Calories From Fat: 354
Total Fat: 40.2g
Cholesterol: 32.3mg
Sodium: 767.2mg
Potassium: 369.7mg
Carbohydrates: 18.3g
Fiber: 4.3g
Sugar: 2.1g
Protein: 4.5g