Pork Medallions with Morel-Calvados Sauce

This was another Rouxbe recipe in which I learned to Flambe!

Seared Pork Medallions.

Morel mushrooms.  I’m lucky.  I first had morel mushrooms at Thomas Keller’s Ad Hoc Restaurant in Yountville and they were phenomenal….smoky, earthy….all the things I love in a good wine.  So, I was very excited to see a recipe where I could cook with them for the first time!  They are a little on the pricey side, but worth it.

Calvados.  An apple liquor from France, I heard from other Rouxbe students that this can be expensive in some stores ($50), but I found this bottle at Lunardi’s for $19.99 and it keeps in the fridge for months…maybe even a year.  I’m sure it will get used up.

Mmmm….This dish paired perfectly with an earthy pinot noir.  The flambe-ing video to follow in the next post.