Medallions with potato topping

Ingredients for 4 servings:

• 10 g porcini mushrooms, dried
• 50 g butter
• 2 tbsp parsley, chopped
• ⅛ liter whipped cream
• 300 g potatoes, floury
• 1 egg yolk
• salt and pepper
• nutmeg
• 700 g pork fillet(s) (pork loin roast)
• salt and pepper
• 30 g butter
• 1 tbsp oil
• 16 slice(s) bacon (hamburger bacon), thin slices
• Butter for the mold
• ⅛ liter broth
• ⅛ liter whipped cream
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with mushroom sauce

For the potato caps, finely chop the porcini mushrooms. Set aside half of the chopped porcini mushrooms for the sauce. Melt the butter, briefly fry the mushrooms and parsley in it, then pour in the cream. Bring to a boil and remove from the heat. Cook the potatoes, peel them, and press them through a potato ricer while they are still hot. Heat the mushroom cream again and quickly stir it into the potato mixture along with the egg yolk. Season to taste with salt, pepper, and nutmeg. Set the potato mixture aside until ready to use. Trim the fillet of fat and tendons, if necessary, and cut into 8 pieces, each about 4 cm thick. Flatten the pork medallions slightly with the palms of your hands. Season with salt and pepper. Heat the butter and oil. Add the pork medallions and quickly sear on both sides. Place the fried medallions on a plate lined with kitchen paper and drain well. Set the pan with the remaining cooking juices aside to prepare the sauce. Wrap each medallion with two slices of bacon. Press the bacon lightly onto the meat with your fingers and place it in a greased, heatproof dish or roasting pan. Fill a piping bag with the potato mixture with a large, smooth nozzle and pipe it onto the medallions. Bake the medallions in a preheated oven on the top rack at 230°C for about 8-10 minutes. Meanwhile, for the sauce, roast the remaining chopped mushrooms in the remaining cooking juices and pour in the stock and cream. Simmer the sauce over low heat for about 8 minutes, then puree with a hand blender and season with salt and pepper. Remove the pork medallions from the oven, cover with aluminum foil and let rest for about 2-3 minutes. Serve the pork medallions with the mushroom sauce. This goes very well with green beans tossed in butter and roasted mushrooms.