Medallions with Port Wine Butter

Marinate: in about 3 hours, Prepare: in about 20 min, Cook down in about 40 min.

Prepare: For the marinade, stir well all the ingredients for it, coat the meat with it, marinate with the lid closed in the refrigerator in about 3 hours. Remove the marinade.

Remove the meat from the refrigerator (along with the butter for the port wine butter) about 30 minutes before browning. Preheat stove to 80 degrees, plate for meat and plates.

Heat clarified butter in a frying pan, brown meat all around about

4 minutes. Season the meat with 1/2 tsp. salt and a little pepper, put it on the preheated plate.

Cook down: about 40 min in the middle of the heated oven. (Core temperature: 60-65 degrees . Keep warm: approx. 30 min at 60 degrees ).

For the port wine butter, cream the butter in a baking bowl until soft. In a saucepan, boil the port with 1 tbsp sugar to about 2 tbsp, cool just briefly, mix well with the butter. Mix in 1 tsp coarse-grained mustard. Season with 1/2 tsp salt, let stand at room temperature with lid closed until ready to serve. Stir butter repeatedly perhaps before serving.

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