Ready Portion Meat Co.

12oz French Pork Chops w/ O’Brien potatoes and snow peas

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Improve your Menu and Improve Business

http://readyportionmeats.com/improve-your-menu-and-improve-business/?fb_source=pubv1 Does it really matter how you put your menu together as long as the information is on there and it’s ‘pretty’? Indeed, it does. Knowing some facts about how patrons read menu’s and how they make choices, statistically, can help … Continue reading →

4oz Fillet Medallion with Hollandaise Sauce.

Ingredients:

1. Ready Portion Meats 4 oz Fillet Medallion (pkg of 4)

2. 3 egg yolks

3. 1 stick unsalted butter

4. 1/4 cup of white wine

5. Salt

6. White pepper

7. 1 tbs fresh lemon juice

8. Tabasco sauce

Preparation:

1. Grill 4oz Fillet Medallion to preferred level: rare to well done, then set aside.

2. Heat a pot of water to simmer until steaming.

3. Put a stainless steel bowl over the simmering water.

4. Quickly whisk 3 egg yolks and lemon juice, using a wire whisk. Do not overcook. When the eggs have tightened,remove from heat.

5. Slowly add 1 stick of melted butter to the egg yolks continuing to whisk.

6. Add salt, pepper and tabasco to taste.

7. Add ¼ cup white wine continuing to whisk until the sauce is light and fluffy.

8. Reheat Medallions very briefly in the oven on warm.

9. Spoon the Hollandaise over the Medallions.

Add side items of choice and serve immediately. Salad, in season vegetables and potatoes are always good choices. A red variety of wine always complements a beautiful steak nicely.

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.