Pork Medallions with Sauce Robert

Pork served with a classic mustard-based brown sauce called sauce Robert is a bit of an undertaking. I make mine with a Thickened Beef Stock instead of a demi-glace, which cuts out 2 hours of preparation. In another slight twist on the original sauce, I deglaze the sauté pan with Cognac and add the flavorful juices to the sauce. Since the sauce Robert is made in advance, final preparation of this dish is very easy.