Pork Medallions with Morel Sauce


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 513 Kcal, 40g Protein, 4g Carbohydrates, 38g Fat


Ingredients

  • 20 g dried morel mushrooms
  • 12 pork medallions (je ca. 50 g)
  • 12 slices frying bacon
  • 1 tsp. salt
  • clarified butter to fry
  • a little pepper
  • 2 shallot
  • 0.5 dl dry white vermouth (e.g. Noilly Prat)
  • 2 dl full fat cream
  • 2 dl meat bouillon
  • salt and pepper to taste
  • 0.5 bunch flat-leaf parsley, coarsely chopped

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Instructions

  • Preheat the oven to 60°C, warm the platter and plates. Soften the morels in water. Wrap the medallions in the bacon, season, fry in batches in a small amount of hot clarified butter for approx. 2 1/2 mins. on each side, remove from the pan and keep warm. Wipe the cooking fat from the pan and add a little clarified butter if necessary.
  • Wash the morels well, drain and cut in half. Finely chop the shallots, sauté the shallots and morels. Add the Vermouth and reduce almost completely. Pour in the stock and 100 ml cream, simmer for approx. 10 mins., season.
  • Beat the remaining cream until stiff and add, serve with the meat, sprinkle the parsley over the top.
  • Dazu passen:

    Nüdeli

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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