Beaurivage Pork Recipe
chanterelles, fennel, goat cheese, béarnaise
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Ingredients
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Pork and Chanterelles
Béarnaise Sauce
Garnish
Method
Cooking the Pork and Chanterelles
- 1
Prepare the Pork
Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the pork on all sides until browned (about 4-5 minutes). Transfer to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- 2
Making the Béarnaise Sauce
- 3
Prepare the Béarnaise
In a small saucepan, combine chopped shallots, white wine vinegar, and tarragon. Simmer until reduced to about 1 tablespoon of liquid. Strain and cool slightly. In a bowl, whisk egg yolks and water until thick. Gradually add melted butter while whisking until emulsified. Stir in the shallot mixture and season with salt and pepper.
Plating
- 4
Serve the Dish
Slice the pork tenderloin and arrange on plates. Top with sautéed chanterelles and fennel. Drizzle with béarnaise sauce and crumble goat cheese on top. Serve immediately.