Pork Medallions with Creamy Mushroom and Port Sauce – Easy Step-by-Step Recipe Tutorial
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! this video recipe is a step by step demonstration on how to cook pork
medallions (filet mignons) with a delicious creamy Mushroom and port sauce. it is a classic recipe made in a lots of household in France and can be easily modified for kids by simply not using the port wine.
In order to make make that recipe will need the following ingredients:
food converter:
600 grams of Pork filet
100 grams of Button mushroom (small size)
50 ml of Port wine (portuguese port is very nice)
250 ml of Pure or double cream. (do not use light cream)
250ml of good quality stock or home made stock ( veal or chicken stock)
100 grams of plain flour ( to coat the meat in)
50 grams of unsalted good quality real butter (not Margarine)
Ustensils:
Frying pan:
Stockpot:
Rounded saute pan:
source
Can this same recipe be used for filet mignonßm
I made this recipe last night. I had some sauce left over. This morning, as I was making Eggs Benedict to my husband and myself, I decided to add this sauce instead. FABULOUS!!!!!!!! FABULOUS!!!!! FABULOUS!!!!
nice
I known this is late to post. This recipe for Pork Medallions and mushrooms is very very delicious. We have been making this for several years but have never gotten tired of of it.
Traduction en français svp merci
Going to make this one also!❤
Stephene, do you have any recommendations on the butter? In my local grocery store there are national brands Irish butter and Amish butter, any suggestions? Thank you, Maureen
😅wonderful recipe, thank you.
I make similar sauces, but I cook the meat in a pan, then in the same pan put mushrooms to absorb the butter, then deglaze with wine/cognac/etc. then stock and reduce, then cream and reduce to thicken, all in the same pan. Really don't want to wash 10 different pans. Also add mustard and worcestershire sauce sometimes. Never sieve it. These types of sauces I could have every day and not get sick of it. I could put it in a glass and drink it, and maybe I will.
Very helpful
Yum – love his accent 🫶
Stick to the poor mans recipes, especially with all the infatuation in the west.
I cook with a lott of pork tenderloins, which are among tthe cheapest meat available in MN. Pork is so adaptable to whatever ethnicity we choose – German, Chinese, Italian…….herbs & spices.
What is the cut of pork used here..is it pork loin or pork tenderloin?
I was wanting to make this for dinner this week. The only thing I was unclear was how long the pork should be in the oven for? Seemed like quite a low heat, is it just to keep it warm whilst making the sauce. Can anyone help?
Just found your channel due to this recipe and it's so comprehensive ❤ new sub
Yummy this is the second dish I’ve made watching you and it’s really really good thank you
I'm really liking this channel! Simple French cooking, lots of flavor with available ingredients. Thank you!
What a dish ✨😋👍. I am a Chef by Passion 😅( Cook for family & friends as cooking is my passion ). Thank you for great recipes and such wonderful way of teaching – sharing the techniques. I would like to learn more of Chicken preparations – looking forward. ✨✌️🙏
Fantastic. can i use pasta bake sauce instead?
thank you for no advertising here because:
la pub fait chier tout le monde
Werbung kotzt alle an
reklama wkurza wszystkich
advertising pisses everyone off
qu'est ce que c'est un stock ?
2:00 Half milimeter ???🤣😅😂
I loved cooking but I'm not a Chef. I noticed food is cooked/served in many different ways be it a chicken pork etc. Thanks for your videos.
Im not gay. But i love this guy.