Pork Medallions in Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork fillet (s) (50 g each)
- 1 packet bacon (25 g)
- 300 g mushrooms or brown brisket
- 1 tablespoon butter
- 1 tablespoon flour
- 200 g whipped cream
- 200 ml milk
- 2 teaspoons vegetable stock, instant
- Pepper, black
- 400 g taliatelle
- Salt water
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut each fillet into 4 slices. Wrap each piece of meat with a slice of bacon and tie it with kitchen twine (or use a toothpick).
- Heat the oil in a pan and fry the medallions for 3 - 4 minutes on each side. Then keep warm in the oven at 80 ° C.
- Clean, halve or quarter the mushrooms (depending on size). Heat the butter in a pan and fry the mushrooms vigorously for approx. 5 minutes while turning. Dust with flour and sauté briefly. Gradually stir in the cream and milk and bring to the boil. Season to taste with stock powder and pepper and simmer for approx. 3 minutes.
- In the meantime, cook the pasta in salted water according to the instructions on the packet. Arrange the tagliatelle with 2 medallions on plates and pour the mushroom and cream sauce over them. Garnish with freshly ground pepper.
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