Pork medallions in a morel sauce

Pork medallions in a morel sauce

Total: 30 Min. | Active: 30 Min.
Low Carb
Nutritional value / people: 513 kcal
, Fat: 38 g
, Carbohydrate: 4 g
, Protein: 40 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

20 g dried morel mushrooms
12 pork medallions (approx. 50 g each)
12 slices bacon
1 tsp salt
a little pepper
clarified butter for frying
2 shallots
½ dl dry white vermouth (e.g. Noilly Prat)
2 dl meat bouillon
2 dl full cream
salt and pepper to taste
½ bunch flat-leaf parsley, roughly chopped
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How it's done

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 away the cooking fat 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.

Good to know
Serve with: Noodles

How-tos

Whipping cream

Whipping cream

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