ReceptnaptárSchweinemedaillons mit Pilzrahmsoße (pork tenderloin medallions with mushroom cream sauce)
Pork medallions with mushroom cream sauce bring the elegance of German restaurants home: tender tenderloin with an earthy, creamy sauce. It is quick, yet festive. The mushrooms give the dish its depth.
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Method
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- Press the medallions flat and season with salt and pepper.
- Fry in hot oil for 2-3 minutes per side until browned; remove and keep warm.
- In the pan, fry the onion, then the mushrooms over high heat for 5-6 minutes.
- Add the garlic, pour in the wine and reduce by half.
- Add the cream and cook for 3-4 minutes until thick.
- Return the meat to the sauce for 1-2 minutes and season with lemon juice and parsley.
- Serve with Spätzle or potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the medallions; 2-3 minutes per side is enough.
- Fry the mushrooms over high heat so they do not turn watery.
- Let the sauce thicken, as the meat juices will thin it a little.
Frequently asked questions
Which mushrooms are best?
Chestnut mushrooms, oyster mushrooms or a mixture of forest mushrooms.
Without wine?
With meat stock and a little lemon juice.
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