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5 tablespoons unsalted butter
A 1 - 1 1/4-pound fresh pork
cut into 1/2-inch slices
1/4 cup Cognac
1/4 cup white wine
1/2 cup beef broth
1 pound mushrooms, thinly sliced
1/4 cup finely minced shallot
2 cups half-and-half
Salt and freshly ground pepper
Melt 2 tablespoon butter in a
heavy large skillet over medium high heat.
Add pork (in batches if necessary; do not
crowd). Cook until browned
on both sides, about 15 minutes. Transfer to a shallow baking
dish. Cover with foil and keep warm. Preheat oven to 250 degrees F. Add Cognac and
wine to skillet, scraping up any browned bits. Blend in broth. Cook
over medium high heat
until reduced by 2/3. Pour over pork. Cover; set
aside in warm oven.
Melt remaining 3 tablespoons butter in the same skillet over medium-high
heat. Add thinly sliced mushrooms with shallot and sauté until juices are
released, 3 to 5 minutes. Continue until liquid evaporates. Add pork and
sauce to skillet. Blend in half-and-half. Reduce heat to medium low and
simmer until cream is the consistency of white sauce and reduced by half,
about 30 minutes. Season with salt and pepper and serve. Serves 4 to 6.
Excellent! Goes very well with Spaetzle.
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