INFO
Nice spin on a creamy mushroom dish
Details
Ingredients
- 1 Pork Tenderloin
- 200 of Chanterelles
- 2 Shallots
- 15 cl of heavy cream
- 25 g of unsalted butter
- 5 cl of cognac
- 15 cl of water
- 2 tsp of Dijon mustard
- 4 twigs of Thyme
- Some parsley
- 1 Laurel leaf
- Olive oil
- Salt & Pepper
Method
-
Clean the pork tenderloin and cut it in half (if it does not fit the pot)
-
Place the pot over medium-high heat, add some oil and the butter
-
Roast the tenderloin on all sides, about 10-15 minutes
-
Peel and finely cut the shallots
-
Reserve the pork on a plate and cover with an aluminum foil
-
Reduce the heat to medium, a some oil in the pot (do not clean it, we want all the good juices from the pork) and cook the shallots for about 5 mn, they should become transparent
-
In the meantime, clean and if necessary cut the mushroom, and add to the pot once the shallots have cooked
-
Add some salt & pepper
-
Cook the mushroom for 5 minutes
-
Add the cognac, stir, then add the water, thyme, laurel.
-
Cover and Cook for another 10 mns, medium to medium-high
-
Remove the laurel and thyme
-
Reduce the heat to medium
-
Add the cream, cook another 5 mns until the cream thicken
-
Lower the heat to barely a simmer
-
Add the mustard and stir
-
Cut the pork in slices (2 cm more or less), add to the cream in the pot, make sure to add the pork juices as well.
-
Cook for another 5 mns
-
Turn off the heat
-
Add the parsley & serve
Goes very well with pasta.
Quick View
| Traditional | |
|---|---|
| Serve | 3-4 |
| Preparation Time | 15 mn |
| Cooking Time | 45 mn |
| Temperature | |
| Authors | Pascal Crausaz / Cuisine Actuelle |
| Special | large cast iron pot - like Le Creuset |
