Pork tenderloin with morels and madeira
by Irene Vlach
Ingredients
- 30 gr champignons, seches
- 1 1/2 xup porto, ou madeire
- 1 1/2 lb filet mignon, porc
- 3 Tbsp farine, avec sel et poivre
- 3 Tbsp beurre
- 3 echalotte
- 1 cup creme a fouetter
- 1/4 tsp thym, seche (1/2 tsp frais)
Instructions
Put the dried mushrooms in a small jar with the Madeira and leave to soak in the fridge overnight. Cut the port into thin slices about 1cm thick. Dredge the pork with seasoned flour and take care to shake off all the excess flour. Fry the pork in the butter till it's barely cooked, about 3 minutes per side. Remove from the pan and keep warm in the oven.
Peel and chop the shallots and add them to the pan. Saute about 3 minutes on medium heat.
Add the Madeira and mushrooms and boil for about 5 minutes, till very little Madeira remains.
While it cooks, use a wooden spoon to scrape up the brown bits on the bottom of the pan. Add the
whippiong cream and
Joanne Kates, p. 96.