Culinary School Week 8

Now that we are getting into meals, its a lot more fun and we usually have a full dinner by the end of the night. I was sad to learn this week that our Academic director is leaving our school.  Anyways, we did chicken, pork and filet minion this week. All turned out good. The only thing that went wrong was I burned the rice pilaf. Oh well . Listed below is the pictures and a Dijon Sauce we made to accompany the pork. Any other recipes you want just ask me and I will be more than happy to give them to you.
We did a Chicken Chardonnay. Its not hard to do. The sauce came out great and not over powering.  Beef Tenderloin we cooked rare and added the compound butter we made over it. Pork Scaloppini two ways thats where the Dijon sauce comes in to play. Even though the meat came out moist. You still need to have some kind of sauce with it.

Dijon Sauce
2 tbsp Clarified butter                              3/4 c heavy cream
1/4 cup chopped Shallots                         2tspn Dijon mustard
1 Clove garlic                                           Salt and pepper to taste
1/2 c dry white wine                                 1 tbsp parsley
1 c chicken stock

Saute  the shallots in the clarified butter until soft and just begining to caramelize. Add garlic, cook until fragrant. (about 1 min) Add white wine and cook until reduced by half. Add the chicken stock and reduce by half. Stir in Dijon mustard and cream. Bring to a boil, turn down heat and reduce until mixture coats the back of a spoon. Add salt and pepper to taste. Stir in parsley.