Pork Medallions With Chanterelles - cooking recipe

Ingredients

4 tablespoons clarified butter (see note at bottom)
4 pork medallions (1 inch thick)
4 shallots, finely chopped
1 cup mushroom, sliced
1 cup whipping cream
1 1/2 tablespoons cognac
1 1/2 tablespoons horseradish
4 tablespoons parsley
salt and pepper

Preparation

To clarify butter, heat until almost boiling.
Remove from heat and allow to cool slightly; skim top.
Heat clarified butter over med. heat.
Add pork and saute until done, which takes about 8 mins.on each side.
Remove medallions and add shallots.
Cook until done.
Add remaining ingredients and adjust seasoning.
Heat thoroughly and return pork to pan.
Heat and serve.