| 1 | Begin the sauce early in the day by simmering the chicken stock. |
| 2 | Caramelize the tomato paste in clarified butter until it is very dark, stirring frequently. |
| 3 | Reduce the white wine to about ?cup. |
| 4 | Combine with tomato paste and the chicken stock. |
| 5 | Simmer for 10 minutes, strain, and set aside. |
| 6 | Preheat the oven to 425 deg. |
| 7 | In a large saute pan heat corn oil until it is very hot (almost smoking). |
| 8 | Place the medallions in the pan and sear until brown. |
| 9 | Using tongs and a spatula, quickly turn each medallion and place the whole pan in the preheated oven. |
| 10 | Bake 8 to 10 min. an internal thermometer should register 150 deg. |
| 11 | While the medallions are roasting, reheat the sauce almost to a simmer. |
| 12 | If desired, cornstarch may be added at this point for a thicker sauce. |
| 13 | Remove meat from the oven and arrange on a serving platter. |
| 14 | Take sauce from the heat and swirl in 2 t. butter. |
| 15 | Pour over the meat and serve immediately. |
| 16 | Calories: 300°Fat 15 g. |
| 17 | (46%) cholesterol 110 mg sodium 688 mg. |
| 18 | Recipe from the fearrington house inn and restaurant; chapel hill, nc |
