Meat — dried morels
Pork fillets with morel sauce
Tender pork medallions coated in a creamy morel sauce flavoured with port and white wine. A classic of French gastronomy to impress your guests without complexity.
- Serves
- 4 people
- Preparation
- 45 min
- Cooking
- 1 h
Ingredients
Method
Place the dried morels in a bowl, cover them with warm water and leave them to soak for half an hour. Drain them carefully and strain the soaking liquid to remove any grit.
Split the morels lengthways, rinse them under clear water, then pat them dry on kitchen paper.
Fry one or two sliced shallots in a sauté pan with butter, without letting them colour. Add the morels, sprinkle with flour and cook for five minutes, stirring.
Deglaze with the port or cognac, pour in the white wine and reduce almost completely. Then pour in the strained soaking water, season with salt and pepper and add the soy sauce to enhance the flavour. Leave to simmer for a quarter of an hour, then turn off the heat and leave to infuse.
In the evening, cut the meat into thick rounds two to three centimetres thick. Brown them for about one minute on the first side in a hot non-stick frying pan, then turn them over.
Pour a tablespoon of alcohol into the hot pan to deglaze the cooking juices, then add this liquid to the sauce.
Keep the medallions warm in the oven at 150 °C for about ten minutes.
Take the sauce out of its resting time, reheat gently and stir in the cream. Adjust the seasoning if necessary.
Remove the meat from the oven, collect the cooking juices and pour them into the sauce before stirring well. Arrange the medallions on a serving dish, spoon plenty of sauce over them and serve the rest separately in a sauce boat.