Pork Medallions with Forest Mushroom and Brandy Sauce
85% автентично · French-inspired
An elevated take on pork medallions, featuring a more complex sauce with mixed forest mushrooms and a hint of brandy for depth.
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Съставки
- Pork tenderloin600g
- Mixed forest mushrooms (e.g., porcini, chanterelles, shiitake)300g
- Shallots2
- Garlic3 cloves
- Brandy50ml
- Beef broth150ml
- Heavy cream100ml
- Butter40g
- Olive oil1 tbsp
- Fresh thymefew sprigs
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut pork tenderloin into 2-3 cm thick medallions. Season generously with salt and pepper.
- 2
Clean and slice the forest mushrooms. Finely chop the shallots and mince the garlic.
- 3
Heat olive oil and 20g butter in a skillet over medium-high heat. Sear pork medallions for 3-4 minutes per side until nicely browned. Remove and set aside.
- 4
Add the remaining butter to the skillet. Sauté the chopped shallots until translucent, about 4 minutes.
- 5
Add the minced garlic and sliced mushrooms. Cook until mushrooms are browned and tender, about 10-12 minutes.
- 6
Carefully pour in the brandy. Let it bubble and reduce by half, scraping the bottom of the pan.
- 7
Add the beef broth and bring to a simmer. Cook for 5 minutes to reduce slightly.
- 8
Stir in the heavy cream and fresh thyme leaves. Simmer for 3-5 minutes until the sauce thickens.
- 9
Return the pork medallions to the sauce. Simmer gently for 5-7 minutes until cooked through.
- 10
Season the sauce with salt and pepper to taste. Remove thyme sprigs before serving.
- 11
Serve the pork medallions with the rich mushroom and brandy sauce.
