Leek Dijonnaise
A French braise in miniature: browned Leek, softened aromatics, wine reduced by half, and a slow covered cook that turns the pan juices into a silk-smooth sauce.
Ingredients
- Butter2 tbsp
- Heavy Cream2 tbsp
- Saltto taste
- Garlic4 cloves, minced
- Bell Pepper1, sliced
- Black Peppercorns1 tsp
- White Wine100 ml
- Spring Onions3, cut into batons
- Dijon Mustard3 tbsp
- Leek3
Optional extras
- Tarragonhandful, to finish
Instructions
- 1
Season the Leek generously and let it come to room temperature while the pan heats.
- 2
Sear in butter and oil over medium-high heat until a deep mahogany crust forms on every face.
- 3
Lower the heat, add Garlic and Black Peppercorns, and cook until translucent and sweet, stirring in the pan juices.
- 4
Add the herbs and wine, simmer to deglaze, and reduce until sharply aromatic.
- 5
Return the Leek to the pan, cover, and cook on the lowest heat until it yields to a knife with no resistance.
- 6
Rest the meat, reduce the sauce to a glaze, mount with butter, and serve with the sauce poured around, not over.
Chef's tip
Taste and adjust the salt at the end; sauces concentrate as they reduce.
/dish/6229