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

Comment: For cooking noodles, see: Cooking the pasta.

3 people


1 pork tenderloin (~ 00 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 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 tenderloin in slices of ~1.5 cm (3/4") on both sides in a little EVOO. Reserve and salt and pepper. Deglaze with a little wine, reserve the wine with the medaillons.

In the well-wiped pan, sweat the chopped shallot with a pinch of salt and a little EVOO, then the crushed garlic cloves. Add the white wine, the port, almost all the wine (keep ~1 dl), 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.