Medallions with mushroom cream sauce

Ingredients for 4 servings:

• 10 g porcini mushrooms, dried
• 250 ml water for soaking
• 1 kg potato(s), floury
• Salt and pepper, black
• 250 g mushrooms
• 300 g fillet(s) of pork, beef or venison
• 8 slices of breakfast bacon
• 2 tbsp oil
• 2 tbsp brandy
• 150 g whipped cream
• 1 tbsp sauce thickener, light
• ¼ liter of milk
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with porcini mushroom mashed potatoes

Soak the porcini mushrooms in 1/4 liter of water for about 20 minutes. Peel, wash, and dice the potatoes. Cover and boil in salted water for about 20 minutes. Trim, wash, and slice the mushrooms. Wash the meat and pat dry. Cut into about 8 medallions, wrap each with a slice of bacon and tie or pin them securely. Drain the porcini mushrooms, reserving the water. Finely chop the mushrooms. Fry the medallions in 1 tablespoon of hot oil for 2-3 minutes on each side. Season and remove. Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms for 5 minutes. Deglaze with brandy, mushroom water, and cream. Bring to a boil, thicken with a sauce thickener, and season to taste. Drain and mash the potatoes. Stir in the milk and porcini mushrooms. Season to taste and transfer to a greased casserole dish. Place the medallions on top and pour the sauce over them. Bake in a preheated oven (top/bottom heat: 200°C, fan oven: 175°C, gas mark 3) for 10 – 15 minutes.