Pork filet with cream and morel sauce

In French: Filets mignons aux morilles

That’s a recipe that I make for years and it’s still so successful. Normally I only use morels. But, you can use a mixture of mushrooms. And in mushrooms season, take them fresh, it's even better. Both variants are just great anyway. I recommend this recipe without hesitation. Reheated the following day, it’s even better!

Let’s go!

4-5 serves

Preparation: 30 minutes

Cooking time: 30 minutes

- 2 pork filets mignons (about 700g)

- Paprika, salt and pepper

- Oil or butter for burning

- 40g of dried morels or a mix of mushrooms

- 2 dl milk

- 2 shallots

- 1 clove of garlic

- 20g butter

- 3 dl white wine + 0.5 dl

- 1 stock cube (poultry)

- 1 small tbsp mustard

- 1 tsp potato starch

- 5dl cream

- 1 bunch parsley (not in the picture but I recommend it!)

1) Rehydrate the morels (one hour anyway) in a bowl with milk and a little warm water. Rehydrate the other dried mushrooms in water separately. Reserve in a container.

2) Remove the excess fat of pork fillet with a knife. Cut slanted slices of approximately 1.5 cm thick. Turn over the slices and press slightly with your hand. Season each slice on both sides with salt, pepper and paprika.

3) In a frying pan, heat up some oil. Brown meat a few minutes on each side. Do it in several times if necessary. Reserve in a container. Deglaze the meat juice with 0.5 dl of white wine and scrape the bottom with a spatula. Add the juice to the meat in the container.

4) Chop the garlic and shallots. Put in a bowl.

5) Wash the morels: get them out of the bowl and KEEP THE JUICE! Cut them in half lengthwise and rinse under cold running water one by one to remove any sand. This step is really important.  Rinse the other mushrooms, rinse again under cold water and put in the morel’s container. Cut the mushrooms if they are fresh. In a bowl, put a coffee filter. Filter the morel’s juice slowly. Reserve this clean juice.

6) In a pan, burn 20g butter and add garlic and shallots. Burn during 2 minutes. Add all the mushrooms and pepper. Mix and cook on medium heat for 5-10 minutes, until there’s no water anymore.  Add white wine in which you have diluted mustard. Add the stock cube and reduce by half.

6) Add the filtered juice of morels.  Add meat.  Cook a couple of minutes over medium-low heat. Chop the parsley.

7) Dilute the potato starch in cold cream and add. Mix. Bring to a boil, taste and adjust seasoning (salt, pepper and a little paprika if you want).  Cook 2-3 minutes and add the parsley at the end of cooking.

Serve with pasta, for example.

This recipe can be prepared very well the day before. It will be even more delicious the next day. 

Delicious!