Pork medallions with hunter's sauce and croquettes

Ingredients for 6 servings:

• 250 g mushrooms, white
• 400 g mushrooms, brown
• 2 jars of chanterelles, 100 g each
• 1 jar porcini mushrooms, 100 g
• 6 shallots
• 250 ml beef broth
• 500 ml vegetable stock
• 1 tbsp, heaped tomato paste
• 1 cup crème fraîche
• 700 ml cream
• 2 tbsp, heaped herb cream cheese
• 4 dashes of Maggi
• 1 tbsp paprika powder, sweet
• salt and pepper
• 3 dashes of balsamic vinegar bianco
• 1 bunch of parsley
• oil
• 4 pork fillets
• 2 bags of croquettes, frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Clean and quarter the mushrooms. Finely chop the shallots. Finely chop the parsley. Roughly drain the mushrooms from the jar. Add a good three splashes of white balsamic vinegar to the vegetable broth. I had two pans: one frying pan in which I had previously seared the pork fillets, and one casserole dish for the sauce. Collect the meat juices from the roast. Wrap the pork fillets tightly in aluminum foil. Place the croquettes in the oven according to the package instructions. Place the pork fillets at the very bottom of the oven. For the sauce, add the oil to the frying pan and brown the tomato paste. Add the shallots. Sauté and deglaze with about 1/3 of the beef broth. Set the pan aside. In the casserole dish, brown the mushrooms with oil. Add the chanterelles and porcini mushrooms. Transfer the frying pan with the shallots to the hot plate and deglaze with the remaining beef broth. Bring to a boil briefly. Swap pans again. Add the shallot stock to the mushrooms, heat through, and then deglaze with the vegetable stock. Add a few dashes of Maggi to taste. Season with salt and pepper. Reduce the stock by about 50%. Stir in the crème fraîche, then add the cream. Heat through and melt the herb cheese in the sauce. Season with paprika and bring to a boil briefly. Season to taste with salt and pepper. Remove the fillets from the oven and add the meat juices to the sauce. Adjust seasoning as desired, add the parsley to the sauce, and bring to a boil briefly. Cut the fillets into medallions of about 2 cm. Season with salt and pepper, and serve with the croquettes and the sauce. Served with a mandarin orange salad.