Baked Pork Fillet Medallions À La Marquise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork tenderloin (s), cut into medallions as thick as 2 fingers
- Fat for frying and for the pan
- 150 g porcini mushrooms, cut into not too small cubes
- 1 small onion (s), finely chopped
- 1 clove garlic, finely chopped
- 50 ml Noilly Prat
- 50 ml meat broth
- 1 large tomato (s), pitted and possibly peeled, diced into small pieces
- 1 tablespoon tomato paste
- 200 ml cream
- 0.5 ½ bunch parsley, smooth, finely chopped
- little chilli flakes
- salt and pepper
- oil
- Balsamic vinegar
- food starch
Print Recipe
Pin Recipe Instructions
- Season the meat with salt and pepper and sear it on both sides, place in a greased gratin dish.
- Preheat the oven to 200 ° C top / bottom heat.
- Heat 1 tablespoon of oil in a frying pan and add the mushrooms, fry over a high flame. As soon as the juice comes out, add the onion and garlic and fry, but do not let them turn color. As soon as the liquid has largely boiled down, add the Noilly Prat and the meat stock and reduce by half. Pour on the cream and simmer the sauce a little, thicken slightly with cornstarch if you like. Add the tomato cubes and pulp as well as the parsley and the chilli granules. Season to taste with salt and pepper and possibly a dash of white balsamic vinegar. Pour the sauce over the meat and put the pan in the oven for approx. 25 minutes.
- Matching side dishes: vegetables and pasta, dumplings or grainy rice.
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