For the potato topping, finely chop the porcini mushrooms. Set aside half the amount of chopped porcini mushrooms for making the sauce.
Melt the butter, briefly toast the mushrooms and parsley in it, pour over the cream. Bring to the boil once and remove from the heat.
Boil the potatoes, peel them and press them through the potato press while they are still hot. Heat the mushroom cream again and stir quickly into the potato mixture together with the egg yolk. Season to taste with salt, pepper and nutmeg. Set aside the potato mixture until further processing.
If necessary, remove fat and tendons from the fillet and cut into 8 pieces about 4 cm thick. Flatten the pork medallions a little with your palms. Season with salt and pepper.
Heat the butter and oil. Put in the pork medallions and fry quickly on both sides. Place the fried medallions on a plate lined with kitchen paper and drain well. Set aside the pan with the residue for preparing the sauce.
Wrap the medallions with two slices of bacon each. Press the bacon slightly against the meat with your fingers and place in a greased, heat-resistant dish or in a frying pan. Pour the potato mixture into a piping bag with a large, smooth nozzle and dress it on the medallions. Bake the medallions in the preheated tube on the top shelf at 230 ° C for about 8-10 minutes.
For the sauce, in the meantime, roast the remaining chopped mushrooms in the frying residue and pour on the bouillon and cream. Let the sauce simmer over low heat for about 8 minutes, puree with the hand blender and season with salt and pepper.
Take the pork medallions out of the tube, cover with aluminum foil and let rest for about 2 - 3 minutes. Serve the pork medallions with the mushroom sauce. This goes very well with green beans tossed in butter and roasted mushrooms.
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