Pork fillet medallions with creamed chanterelles and bread dumplings

Ingredients for 4 servings:

• 800 g pork fillet(s) (fillet heads)
• 8 slice(s) bacon, streaky
• 1 tbsp oil
• Salt
• Black pepper, freshly ground
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 500 g chanterelles, fresh or from the jar
• 100 g bacon, streaky
• 100 g shallot(s)
• 30 g butter
• 200 ml cream
• 1 tbsp parsley, chopped
• Black pepper, freshly ground
• Salt
• 8 rolls, stale
• 50 g butter
• 400 ml milk
• 4 eggs
• 50 g flour
• 2 onions
• 2 tbsp parsley, chopped
• Salt
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

I use fillet heads for this dish, as they make nice, large medallions. Remove any tendons and fat from the fillet heads and cut them into medallions about 3 cm thick. Wrap the bacon slices around the medallions and secure them with kitchen string. Lightly salt and pepper. Heat oil in a pan and sear the medallions. Wrap the meat in aluminum foil and place it in an oven preheated to about 135 degrees Celsius (275 degrees Fahrenheit) and cook for about 8-10 minutes. Then sear it again in a pan on the stovetop, adding the thyme and rosemary sprigs beforehand. Clean the fresh chanterelles, rinse them thoroughly, and place them in a colander to drain. Never leave them in water, as they will absorb the liquid (“mushrooms”) and lose their flavor. Empty the chanterelles from the jar into a colander, rinse briefly with water, and let them drain well. Cut the bacon into cubes and sear them in a pan. Add the chanterelles, dice the shallots, and add them to the butter. Lightly pepper and sauté over high heat, stirring frequently. Add the cream and simmer uncovered until the liquid has thickened. Season with salt and freshly ground black pepper, and garnish with chopped parsley. Cut the bread roll into small cubes. Toast about half in butter until light brown and return to the other cubes. Pour the warmed milk over the bread in a bowl, place a linen cloth over the bowl, and set aside to soften for about 30 minutes. Dice the onions and sauté in a little butter in the pan until lightly translucent. Then mix the eggs and all other ingredients into the bread cubes, season, knead thoroughly, and let everything rest for another 30 to 40 minutes. Twist and shape the mixture into dumplings of the desired size. Bring salted water to a boil. Then reduce the heat and add the dumplings to the water, letting them simmer for about 20 minutes. Arrange the dumplings on warmed plates, arrange the pork fillet medallions decoratively on top, and pour the creamed chanterelle mushrooms over them.