Pork medallions with ceps (porcini)
=================================== 2018-03-23

Comment: For cooking noodles, use rule 100-10-1 which is that for 100 g of pasta,
it is necessary to add 10 g of salt in 1 liter of water. No need to add oil to the
water, stir it a few times while it cooks. Once the pasta is ready, after draining,
add a knob of butter or a fillet of EVOO to prevent them from sticking together.

3 people


1 pork tenderloin (~ 500 to 600 g)
20+ gr of dried porcini mushrooms
1 dl of cream (35% MF)
1 shallot
2 cloves garlic
2- dl white wine
1 good schlook of cognac (opt)
1 good schlook of porto
2 bay leaves
2 dl veal stock
Salt and pepper

250 gr of tagliatelle


Put the dried ceps to soak (1 to 2 hours), then filter and reserve the ceps' water.
If there is sand, wash the ceps and filter the water from the ceps.

In a skillet over medium heat, sear and slightly brown the enderloin in slices
of ~1.5 cm (3/4") on both sides in a little EVOO and butter. Reserve and salt and pepper.
Deglaze with a little wine, reserve the wine.

In the well-wiped pan, sweat the chopped shallot, then the crushed garlic cloves,
with butter and a little EVOO. Add the white wine, the port, the cognac,
almost all the wine (keep ~1dl), cook a few minutes, then add the veal stock,
bay leaves, salt and pepper. Add the ceps water filtered. Cook over medium heat
(very low simmer) for ~20 minutes or more.

Start to heat the pasta water.

Salt the water when it boils, plunge the tagliatelle. Cook according to the time
indicated on the packaging.

Mix 1 good teaspoon of cornstarch in the rest of the white wine
then add to the pan.

Put the meat back in the pan, add the ceps, mix, Add cream and mix. Cook the
sauce another two to three minutes to thicken and warm the meat, correct the
seasoning if necessary.