Port Medallions Comadora

Instructions

Slice the tenderloins on a bias about 1/2-inch thick, making oblong medallions.

Melt the butter in a heavy skillet. Add the olive oil, then the garlic, onions, and rosemary. Saute for about 2 minutes to develop the flavor.
Blend the flour and seasoning salt.

Dredge the medallions in the seasoned flour, add them several at a time to the skillet, and brown them, over moderately high heat for 3 minutes on the first side.

Turn the medallions, and add the mushrooms. Saute for a further three minutes. Sprinkle with salt and pepper. Add the wine. Cover. Simmer until tender about 20 minutes).

Make a bed of rice on a platter. Arrange the medallions over the rice. Spoon the mushrooms over the medallions. Top each portion with several asparagus tips, arranging more asparagus tips around the platter.

Drizzle Bearnaise Sauce over. Serve additional Bearnaise sauce alongside.

Bearnaise Sauce:
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume.

Slowly add the melted butter to the whisked eggs, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm pot.

Author's Comments

* Emeril Lagasse’s “Essence” is very good, so is “Old Bay” seasoning.
** Can also use Knorr Bearnaise Sauce Mix

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