November 16th, 2016
Season each medallion with salt and pepper.
Melt 1 tbsp. (15 mL) butter in a large nonstick skillet; sauté medallions, approximately 3 to 4 minutes on each side, until nicely browned and cooked through. Place medallions on a warm plate and cover with aluminum foil.
Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp, approximately 2 minutes.
Add cherries and orange zest to skillet; continue cooking while stirring for 1 minute.
Carefully add Grand Marnier and immediately ignite with a long fireplace match. After the flames subside, add vinegar and reduce liquid by nearly half.
Add maple syrup and bring to a boil.
Return medallions to skillet and heat through, turning one. If required, use a spoon to thoroughly coat the medallions with sauce.
Serve medallions in a pool of sauce and garnish with cheese piped from pastry bag (You can use a plastic sandwich bag with the tip of one corner cut off in place of a pastry bag).