Pork Medallions in Madeira Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork fillet (s)
- 200 ml crème fraîche
- 200 ml cream
- 500 g mushrooms, fresh
- 3 medium onion (s)
- Madeira as required
- 3 tablespoon vegetable oil
- salt and pepper
- some parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into medallions and fry briefly on both sides, then season with salt and pepper. Pour in about half of the Madeira and flambé.
- Flambéing makes the Madeira taste very nice in the fillet.
- Then the meat is layered in a greased, refractory form. Now sauté the cleaned mushrooms in the remaining fat, then add the finely chopped onions and fry everything until golden brown, season with salt + pepper and pour another shot of Madeira and layer on the meat.
- Then the Madeira cream sauce is prepared in the same pan. Bring the créme fraiche and sweet cream to the boil, season with salt and pepper and a little Madeira, if necessary bind with a little sauce thickener (white).
- Pour the sauce over the meat and mushrooms and let it cook in the oven for approx. 30 - 45 minutes at approx. 180 °.
- Before serving, add another shot of Madeira, sprinkle with the finely chopped parsley to taste and serve hot.
- A fresh, mixed salad and sliced, slightly toasted ciabatta bread or baguette tastes good with it.
- Noodles, spaetzle, rice or boiled potatoes also go very well with it.
- As a drink, I recommend a semi-dry rosé wine (e.g. Dornfelder or Portugieser Weißherbst).
- This dish is very easy to prepare and is ideal for family celebrations or as a Christmas dinner.
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