*** For the pork medallions *** Parry the medallions (remove any tendons and skins), press them flat, salt and pepper.
Crush cumin and peppercorns separately in a mortar. Peel and finely dice the onions. Heat the oil in a frying pan. Fry the meat on both sides. Turn down the heat, add butter and caraway seeds. Fry the medallions over a mild heat for about 6 minutes, constantly scooping them with the caraway butter. Remove the medallions from the pan
Wrap in aluminum foil and cover and leave to rest. Fry the onions, finely chopped and pepper in the frying fat, add the beef stock and the cream and reduce to half over high heat.
Pour the sauce into a pan, season again with salt and pepper. Briefly put the medallions in and heat. Arrange the medallions with the mushroom ragout and pour the pepper sauce over them.
*** For the mushroom ragout *** Clean the mushrooms, if possible do not wash them, just brush them off. Roughly cut the oyster mushrooms, cut the mushrooms into slices.
Peel and finely dice the onions and garlic. Heat the oil and butter in a pan. Braise the mushrooms in it. Add onions and garlic. Salt and pepper the mushrooms. Rub in the star anise on the nutmeg grater. Cook the mushrooms over medium heat for 10 minutes. Finally fold in the chopped parsley.
** + Early men's potatoes * For preparation and ingredients, see my cookbook
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.