german pork medallions
German Pork Medallions with Mushrooms in Cognac-Cream Sauce (Schweinemedaillons) Posted by Olga at The Cutting Board This elegant German dish is served at Baden-Baden’s Badischer H...
Ingredients
- 1to 1 1/4 pounds fresh pork tenderloin, sliced
- 1/2inch thick (1/2 kg)
- 5tablespoonunsalted butter
- 1/4cupcognac
- 1/4cupdry white wine
- 1/2cupbeef broth or consommé
- 1poundmushrooms, wiped clean and sliced thin
- 1/4cupfinely minced shallots
Directions
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German Pork Medallions with Mushrooms in Cognac-Cream Sauce (Schweinemedaillons) Posted by Olga at The Cutting Board This elegant German dis
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The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in
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You can, of course, substitute our familiar white mushrooms with good results
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Serve with boiled new potatoes or, better yet, with homemade Spaetzle
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Serves 4-6 1 to 1 1/4 pounds fresh pork tenderloin, sliced 1/2 inch thick (1/2 kg) 5 tablespoons unsalted butter 1/4 cup Cognac 1/4 cup dry
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remove to a shallow baking dish, cover with foil and keep warm
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Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds
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pour over the pork, re-cover and set in a warm oven 250 degrees F