Variations

Poêler en casserole: cooked in butter, covered, then deglazed with stock.

Poêler en cocotte: like en casserole, but the aromatic garnish is served with the finished meat; often served with a garniture grand-mère (potatoes, mushrooms, and bacon).

Poêler à l’ancienne: The matignon is sweated in butter then covered with a slice of pork fat. The seared meat is wrapped with the fat, enfolded in parchment, and then roasted in the oven. The sauce is made with the matignon, Madeira, and demi-glace.