Pork Medallions (filet mignon) With Mushroom & Port wine Sauce | French Bistro Recipes

hi everyone how are you doing today I hope you will and I hope I catch you at the right time today I would like to start by saying welcome to all of the new subscribers because the channel has seanryan increase in subscriber count I think we are running in about 400 new subscriber a month which is really good and we're really growing towards the five thousand so welcome everyone and I hope you enjoyed the channel also thank you to the older subscribers and commentators people like drew em or Patricio Taylors you guys have been really at the core of the comments I mean drew you've been really commenting a lot on the recipes and interacting with people which is great keep on doing these guys talk with each other talk to me I'm a human you can talk to me and that's great today in terms of recipe we're doing a subscriber request as well someone asked me to make a filet mignon but because I don't have too much money in the filet mignon that you know in America is make with beef affiliate of beavers a bit too expensive we're going to do the portsmen version the French version the pork medallion that's what we know the Filipino in France recipe of the day to day pork medallion with a creamy mushroom and port sauce is a delicious recipes actually part of our book we need to learn how to make a sauce based on creamy product so let's get started alright for the recipe of the day pork medallions with a mushroom and port sauce so very briefly for the pantry I'm using pork Filat they're going to become the pork medallions flour butter mushrooms salt and pepper already pre-mixed portes pure cream and here I've got a supercharged homemade stock it's actually a chicken stock I prefer using when it's a white meat now let's get started and see how we prepare that recipe alright let's start the first thing you're going to do is your mushroom I've taken my mushrooms and I've cut them in thin slices of half a millimeter I've got my heat here on a medium to high and I'm putting just some butter I'm not using oil alright when the butter is ready for all the okay now mushrooms we're going to pan fry them it's very simple they're going to reduce you can put your heat on high I'm using just salt no pepper and I'm going to wait until they get nice and seize all nice and brownish a few minutes in you're going to get a lot of water coming out of the mushroom don't panic you're not doing me anything wrong this is normal this is the water the vegetation water coming out of the mushroom let them sit in here until the water reduces okay when the water is gone you're going to get this type of stuff it's trying to get the golden in starts to color when you're there give a bit of a shake in your pan make sure they don't attach to the bottom and just finish to cook them for maximum another minute or two you don't want them to burn you want this nice kind of color now this is roughly the color you want when this is ready put the heat off and you reserved the mushrooms in a clean container on the side now that the mushrooms are done we're going to be cutting our pork medallion so a lot of people are asking you know how to get it right etc the size we usually recommend it's 2 inches or 5 centimeter so what we're going to do we take one piece then I'm going to move it again here to make sure you get the same size over and over again and you can repeat the process you may have some little off cut but you can reserve okay once this is done I'll show you an example what we do in France we first by seasoning slightly the mix salt and pepper okay roll them in the salt and pepper make sure it's seasoned all over all right when you got that I'm going to take this one as an example use flour this is flour you don't see this a bit blurry in the background we roll the meat in the flour you then tap it to remove the excess of flour and this is what you get okay when that's done reserve it here now you take the same one every single piece and you repeat the process so from here we can have to multitask a little bit I put my heat on medium-high under my pan no joke butter and I'm gonna put a little bit of oil as well for the millions they go very quick I'm also putting a pan here on medium heat and I'm going to put my cream because we wanted to reduce a little bit because before we going to be able to use it same thing for the pan here I've got a firm pad running it goes on low heat I'm just warming up my stock okay my butter and oil start to foam and this is the time to put the medallions in you don't have to cook them on a very very high fire so make sure they stand like that and we're just going to put them all next to each other so the timing usually for five centimeter 22 inches piece it's three minutes on each side to start with so I'm going to leave them like that for three minutes and then turn them around three minutes has passed now it's time to turn them on the other side very careful and you should get that nice brownish color you turn the bowl and when they are all turned on the other side another three minutes on the side also make sure you look at your cream while it is cooking it doesn't want to boil too much you want to reduce it by a quarter okay done another three minutes and now to finish we're going to put one minute on the side make sure they are nice and cook all over now be careful if you got smaller pieces they might not stand like that and put in between the other pieces and try to do one it on each side I've turn off my cream because it's speaking up how do you see if the cream is ready take a spoon like that look at the cream if you do this and you see that mark doesn't fall it means ready all right done you don't want any more color I'm going to take the smaller pieces you reserved them in the container because this one are ready and what you're going to do you're going to reserve all the mix and put them in a preheated oven at 150 degree Celsius oh but maybe 250 for a night I forgot to say you have to preheat your oven before I'm going to leave this one a little bit more because they're a bit figure and now for the sauce first finger input you put your heat a bit higher and we're going to start by deglazing as before I've removed the excess of fat in the pan I'm going to first put my port okay I'm going to then add a bit of my cream I'm going to steer it a little bit okay so the cream has to be bit fake alright and already we're going to start to have the core of the sauce that forms so make sure the sauce or the cream is well incorporated then you put the rest that's it and then you let it gently cooked and reduce a little bit while removing all these juices at the bottom of the pan don't worry we will filter the sauce after so you got a bloke bit floating around it's not a problem okay now as always I've cleaned my pan look at this it is not burnt I've just detached all of the juices next step from here I'm going to add my stock to really really add some taste to the sauce because at the end of the day your sauce is really defined by the quality of your stock and this is extremely important in this type of sauces the main taste come from the juices of the meat and the stock so same thing here you reduce until you get that nice consistency okay when you get the consistency what we're going to do we're going to first taste the sauce spot-on maybe a hint of salt and pepper extra very not much I think I'm almost there and then I'm going to filter that mix in here when it's done I'll take you back on a camera and that's it look at that and of course we do we miss the mushrooms I've been staying on the side and we're going to let them infuse nicely because we always want to have a clean sauce so you see what I had all these pigmentation of brownish and stuff that looks a bit worrying you don't want that in your plate what we end up with is exactly that kind of mix so if I take my spoon away I'll try to show you a little bit you see it's very clean it's thick but not too thick and it's going to go perfectly with our medallion I'm going to try it mmm well I'm telling you it's not bad at all okay let's dress up the plate now all right I don't have much at my disposal I'm going to use that white plate so very quickly the first thing I'm going to do is try to use that trick you know with the rice I've got some special yellow rice and I'm going to put it and sit outside if it works yes okay beautiful then I'm gonna add the I hide hot the mediums so I'm trying to get the maybe the good-looking ones otherwise it's a nightmare sorry okay boom and can we fit another maybe a third one I have always here and read on magazine they say you know you have to serve uneven numbers I'm gonna try to put this sauce around but I'm going to the French style which is in France we basically we're going to cover cover the lid sauce let's be too much sauce okay so we can still see a little bit of the meat and to make it a bit poor at peeling maybe you can try to hide a piece of a piece of deal anyway that will complete our video for today I hope you liked the recipe and if you like the content of course like always please comment subscribe and join us on the French cooking Academy I really appreciate you guys watching the video it's really really great you're great so thank you very much and I see you next time bye bye Oh

Channel: French Cooking Academy

Views: 463,985

Rating: 4.9478817 out of 5

Keywords: pork medallions recipe, pork medaillons, pork medallions, filet of pork, filet mignons, how to cook pork filet, recipe with pork filet, mushroom sauce, recipe with pork, pork, medallions, mushroom, french recipe, sauce, the french cooking academy, french cooking, recipes, french food, bistro

Id: MG77NcLJA8o

Length: 12min 8sec (728 seconds)

Published: Thu Jul 14 2016