Combine vegetable oil, thyme, and Dijon mustard in a large bowl and mix together. Season the meat with salt and pepper and toss in the marinade, cover and refrigerate 4 hours or overnight. Remove the meat from the marinade. Reserve the marinade. Heat 1 tablespoon butter in large, deep-sided sauté pan over medium heat. Add the scallions and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Remove from the pan. Add a tablespoon of butter, and brown the meat pieces on both sides, about 2 minutes per side. Deglaze the pan with the champagne vinegar. Add the chicken stock and the residual marinade in the bowl. Cover with a piece of parchment paper and then a lid. Cook over the lowest heat , about 20 minutes. Flip the meat over. Cover with parchment and lid and continue cooking 10 minutes. Add the scallions. Then cook until the meat is done, about 20 minutes. Remove the meat from the pan and cover to keep warm. Reduce the sauce until it coats the back of a spoon. Stir in half the tarragon and creme fraîche. If the sauce seems too watery, put the pan back on the heat and reduce it until it is thick. While the sauce is reducing, heat the remaining tablespoon of butter in a small sauté pan over medium heat. Add the radishes and brown all over. Season with salt and pepper. Add the radish leaves, toss and then add the peas, honey, the remaining teaspoons of vinegar and remaining tarragon and toss to coat.
Recipe adapted from hegarumfactory.net
As the Butter Churns
Author: Ellen Fagan
Farm and Outreach Coordinator