63min 4 ppl
Tempeh Medallions with Prunes and Armagnac
55 minutes
4 people
Hardover 60 min or 12+ steps
55 min · 13 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 24g
Carbs 32g
Fats 22g
About this dish
Tempeh is first steamed to strip its bitterness, then seared hard in clarified butter to develop a mahogany crust — the foundation that earns this dish its place alongside its traditional pork counterpart.
Allergy Info
Dairy, Soya, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Shallotsfinely minced2 medium
- Garlic clovesfinely minced2 cloves
- Fresh thyme1 sprig
- Flat-leaf parsleyfinely chopped, to finish1 small handful
Dairy & Eggs
- Crème fraîche100 ml
- Clarified butter30 g
- Unsalted buttercold, cubed15 g
Plant Proteins
- Tempehcut into 12 medallions approximately 1.5cm thick500 g
Dried Goods
- Pitted Agen pruneshalved150 g
- Light brown sugar1 tsp
Spices & Seasonings
- Bay leaf1 leaf
- Fine sea saltto taste
- Black pepperfreshly groundto taste
Oils & Condiments
- Armagnac100 ml
- Dry white wine250 ml
- Vegetable stock300 ml
- Dijon mustard1 tsp
Utensils
- Steamer basket
- Wide sauté pan
- Small bowl (for macerating)
- Chef's knife
- Cutting board
Method
1
Cut the tempeh into 12 medallions. Mince the shallots and garlic. Halve the prunes. Measure out the Armagnac, white wine and stock into separate vessels. Cube the cold butter and keep refrigerated until needed.
Approx. 10 minutes
2
Place the tempeh medallions in a steamer basket over boiling water. Steam for 10 minutes until the raw, fermented edge is gone, then pat thoroughly dry with kitchen paper. Season generously on both sides with salt and pepper.
Approx. 11 minutes
3
Combine the prunes and Armagnac in a small bowl. Cover and leave to macerate for at least 30 minutes at room temperature.
Approx. 2 minutes
4
Heat the clarified butter in a wide sauté pan over high heat until it shimmers. Sear the tempeh medallions in a single layer for 3–4 minutes until a deep golden-brown crust forms on the underside — resist moving them.
Approx. 4 minutes
5
Flip the medallions and sear the second side for 3 minutes until equally bronzed. Transfer to a warm plate and tent loosely with foil.
Approx. 3 minutes
6
Reduce the heat to medium. Add the shallots to the same pan and cook for 3–4 minutes, stirring, until softened and translucent.
Approx. 4 minutes
7
Add the garlic, thyme sprig and bay leaf and cook for 1 minute until fragrant.
Approx. 1 minute
8
Pour in the Armagnac along with the macerated prunes. Standing back, carefully tilt the pan to flambé, or ignite with a long match. Let the flames die out completely — about 30–60 seconds.
Approx. 1 minute
9
Pour in the white wine and cook over medium-high heat for 4–5 minutes until reduced by half, scraping up any caramelised fond from the pan.
Approx. 5 minutes
10
Add the vegetable stock and brown sugar. Simmer over medium heat for 6–8 minutes until the sauce is glossy and lightly coats a spoon.
Approx. 7 minutes
11
Remove the thyme sprig and bay leaf. Stir in the Dijon mustard and crème fraîche. Simmer gently for 2 minutes — do not boil once the crème fraîche is in.
Approx. 2 minutes
12
Return the tempeh medallions to the pan, nestling them among the prunes. Warm through for 2 minutes.
Approx. 2 minutes
13
Remove the pan from the heat. Add the cold cubed butter and swirl the pan continuously until fully emulsified and the sauce is glossy. Taste and adjust seasoning. Scatter with flat-leaf parsley and serve immediately.
Approx. 3 minutes
