Pork Medallions with Creamy Mushroom and Port Sauce - Easy Step-by-Step Recipe Tutorial
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- Опубліковано 30 тра 2024
- BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! bit.ly/2KKgv1A this video recipe is a step by step demonstration on how to cook pork
medallions (filet mignons) with a delicious creamy Mushroom and port sauce. it is a classic recipe made in a lots of household in France and can be easily modified for kids by simply not using the port wine.
In order to make make that recipe will need the following ingredients:
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600 grams of Pork filet
100 grams of Button mushroom (small size)
50 ml of Port wine (portuguese port is very nice)
250 ml of Pure or double cream. (do not use light cream)
250ml of good quality stock or home made stock ( veal or chicken stock)
100 grams of plain flour ( to coat the meat in)
50 grams of unsalted good quality real butter (not Margarine)
Ustensils:
Frying pan: amzn.to/29N9OtX
Stockpot: amzn.to/29zj5qi
Rounded saute pan: amzn.to/29HaT8R - Навчання та стиль
Wow! Talk about authentic! All the high-calibre guys think it's necessary to be "creative". The tried-and-true French bistro recipes have already been perfected by generations of chefs, and you show us how to do it, step-by-step. This is the cooking series I've been waiting for!
So many of the people who are doing their take or a riff on this that or whatever can't even boil water after time.
I always want people to be able to cook classically, and properly before heading off into quote unquote their take on something. Mainly because I never ends well, at least not for the diner.
I totally agree!
I agree. There are a lot of great restaurants now still beating the dead horse of molecular gastronomy. Nothing will ever beat well prepared meats and time-tested sauces.
Exactly , old recipes proven and perfected by generations . Thats right way . I dont say ewery single possible recipe is discovered already but most of em are .
@C C Oh, hey, nothing against truly creative cooking -- but I don't like overly personality-driven cooking shows, or empty hype. And though these stars may push the envelope in some ways, they are often 'way over my head. A merely competent chef firmly rooted in the French tradition is already a better cook than I'll ever be, and if I can just scrounge a few nifty techniques or -- dare I say? -- occasionally REPLICATE some of their premier dishes, well, I'm happy. And have you noticed? "Academy" is approaching the scope of a full manual or method of French cooking -- all very down-to-earth and "doable". The go-to channel!.
Bonjour! I am 13 years old from Canada and enjoy fine food. My mum loves to cook and is great at making international dishes. We just discovered you and want to try your ham and cheese crepes.
Good for you Leo. I like to make lemon crepes.
It's cool to see him shout out new subs as he approaches 5,000. Then look down and see he's closing in on 1 million now.
Excuse me Monsieur but You are a friggen LEGEND.
My mother is from Paris, she taught me this dish many years ago, LOVE IT. We use tarragon and Grand Mariner to deglaze. Makes a nice flavor to the sauce. Thanks for the demo.
That sounds delicious. I just happen to have some Grand Marnier...next time🙂
Bro you forgot a moment when you didn't get satisfied in cup of rice just get extra rice hehehehe
Because this dish is really delicious so proceed to get unli rice
Watching this video in 2019... "Thanks for subscribing, We are around 5000." ... Now over 250,000! Big congratulations Stephane, It's well deserved, your content is amazing.
Years after, I keep coming back to this video. 👌
And ... Voila! ... I am a French chef too!
Thank you!
"growing towards the 5000" then, towards the 500.000 now 👍🏼 😊
The 713000 now
@@lani6647 up it goes
Sir, how many minutes do I have to leave the pork in the oven? Great video and recipe as always 😊😊😊
That looks perfect!
Stephane, we have just finished eating this superb dinner. My husband couldn’t stop mentioning how wonderful and savory everything tasted. This recipe will be definitely added to my tried and true folder. Thank you for making the video! Greeting from Kansas, USA
"Nudge of Butter" with a real French accent is delicious in itself.....Stephane, your own cookbook should be titled, "Nudge of Butter"....love it and hope ALL your dreams come true. I love your Academy....
Thank you for the amazing recipe Chef. How long do you leave the browned Pork in the oven for? Was it to just keep it warm or cook it more. Merci..
Looks great!
Looks absolutely beautiful! I can’t wait to make it!
You have the best French Cooking lessons on the tube. Thank you so much!!!
I'm a chef by trade, so I thought when I saw the ingredients that I knew the recipe. But, since I've been following this channel I know you'll have a twist I didn't know about. I love cooking.. Always learning...
Looks fantastic!
and voila! looks amazing
One of the best cooks on UA-cam, I have made many of your dishes and they have all been delicious.
Thanks for the videos.
thanks a lot for trying the recipes
@@FrenchCookingAcademy Stephane - your recipes are great! Even more so, I have been using the techniques and ideas I've picked up by watching you cook to (a) improve my organization and efficiency in the kitchen, (b) elevate otherwise ordinary dishes, and (c) just generally have a better time cooking and better outcomes. Merci beaucoup et bonne journee!
glad it help
@@FrenchCookingAcademy Hey, my town doesn’t have port wine. Is there a substitute or is it too unique?
This channel has juice in France! I am new and I really have a new appreciation for French cuisine. Thanks.
Delicious. It's that simple.
I love these tutorials! They are inspiring!
I've made this recipe a couple times. It's so good! Thank you
It looks absolutely delicious - I'm expecting house guests next week and this dish will, without doubt, be on the menue.
perfect. Love it.
Lovely!
Wow! That looks absolutely delicious. This is the first of your videos I've seen and you earned an immediate subscription. I can't wait to check out the rest of your work.
Love this channel. Totally brilliant. Just discovered today. Big thanks. can't wait to cook this weeks meals for my wife.
Thank you for sharing these recipes. Excited to make these tomorrow
Oh yum!!!! Those look wonderful!!!
Stefan you legend! I cooked this for my anniversary and the sauce was amazing. The pork was tender! I used marsala instead of port and still great. We paired it with a nice Bordeaux. Salut de Brisbane.
Hi Stephane,
I have been following you for awhile and I never commented on any of your recipes which are amazing, all of these recipes remind me the same way I learned them at the culinary school
Fortunately I had great instructors who taught me the real french cooking as Escoffier taught us all
I really appreciate your work
Keep em coming chef!!
Looks Great! Thanks
Thank you for sharing your passion.
I just pulled this recipe off tonight and it left both my wife and I speechless, it was just so good. Thank you very much for putting a new spin on an old classic.
Made this last night...out of this world. I've never produced anything so wonderful. Merci💕
Thank you for sharing .This looks delicious! 🙂😋💞
This looks fantastic. Beautiful sauce
Where have you been all my life?! Your videos are fantastic
I think its wonderful you show us some less expensive recipes. I can't afford to buy the higher quality ingredients for every meal But I love cooking. And french cuisine looks so delicious
Great work. Definitely gonna try this at home
I was planning on using pork loin which is only $4/pound
I don't think when you add it all up it was all that much at least not here in the States. Pork Tenderloin if readily available. I doubt it would come to much more than 10 bucks. Who says you can do the sauce with a pork chop or something similar. I substitute things all the times, sometimes it works great other times well it's food eat what is on your plate, children are starving in India as my mom would say. That sauce would go pretty good with venison tenderloin, it's deer season now, thou it's not cheap.
Yum, thanks for the recipe.
I'm having this for tea tonight can't wait I'm starving
Thank you for making this video! 😁 It was fun listening to you talk as you cooked, so down to earth. I always thought filet minon was so complicated to do. you made it fun. Definitely will try with pork.
Just four years ago, mentioning the hope for 5,000 subscribers. Now, heading towards 400,000! Congratulations! This my favorite cooking channel (making this dish tonight). Family and friends think I know what I'm doing!
This ones fantastic!
Love it! Thank you
I love to do a very similar sauce with portobello mushrooms and madeira. Works great with pork just like this!
Love the sound of that :o)
Just made this last night, with cream of leak and potato soup... had a wonderful time taking full credit for your recipes!
try cream of mushroom soup next time,... to get a Tiny bit closer to his recipe! ;D
For how long must leave pork in the oven ?
Going to try this tonight! Thank you!
I love it!!!! Love French cusine!!! Thank you@!
stay true to French -- no need to be American cookery -- I love your show. I'm glad I found you
Ann Porter thanks it's great and easier for me to do french only cooking videos . Thanks for watching
Ann Porter I am so glad I found his channel too! I have learned so much! I am so appreciative of his channel and knowledge! Merci Stephan!
Ann Porter 00”9’l,l,k
American cuisine ? What is that ? Did you mean pre cooked processed "food"?
I've been looking at Yankee BBQ cooking lately as well and it's all sugar, honey, molasses, store-bought sauces, coke, more sugar, and heaps of salt, (which is in their store-bought sauces as well). I've seen one guy specifically say he wanted his bacon bites to "taste like candy". They are poor and destitute and naked and hungry compared to French cooking.
Your channel is amazing. I watch many cooking channels but yours is very concise and informative!
Thanks for that, I am just trying to learn the ropes.
I lived in Suisse Romande for 20 years. Summer we'd go to a restaurant by the lake for Filet de Perches/Frites and Autumn it would be Filet Mignon with sauce Morilles/Frites in the mountainside. Happy memories...:)
Loved it!!
Thanks for the videos
Just made this tonight, absolutely fantastic, best pork tenderloin I’ve ever had
Yup but if you want to eat more
Just extra rice heheh
Hi Stephan, this is going to be my first attempt to try out your recipes. How long do you leave the pork in the oven preheated to 150c for ? Thanks
As there was no reply, I put the medallions in the oven until the internal temperature was a safe 65 degrees Celsius, with 3 minutes rest time after. Also, used a semi-sweet white zinfandel wine as I had no port on hand. It was a good substitute, but will try with port once I get my hands on some.
Tres bon merci
Thanks for your fabulous tutorials. Cape Town
Thank you for sharing this dish. I only had chicken breast on hand. So, I used that and followed everything as closely as possible in the video. My wife and I enjoyed it very much.
It’s great that once you learn the techniques, you can adapt them to what you have on hand! I’m sure this dish would be good with practically any meat!
I now have another wonderful dish to serve to my husband & friends - my husband loves the dishes I am making for (thanks to you) - he says he could never ever divorce me now!!!
I am so glad to hear that people are actually making the recipes successfully it's great news. :o)
good cooking, better than marriage counceling? Worth a try I'd say!! ;)
Looks wonderful. I can't wait to try this recipe.
Wow. That looks so good. Can't wait to try it.
I always thought "filet mignons" were only beef. Yes, I knew that pork had a tenderloin, too, but I wasn't aware that is was called "filet mignon". Love these videos!
You could use veal, you could use venison, you can use most any meat.
Mignon means cute in French. So, a nice looking filet. Of whatever.
Greetings from Greece. Excellent basic French cooking. We have a similar sweet wine in Greece which is called Mavrodaphne. ( used in the church for holly communion as well).
Does the job as a substitute to port. Thanks again.
Nice, if they served this dish at mass, I'd go more often ;D lol.
Mais oui!
I'll have to try that! I always keep plenty of madeira, port, marsala, sherry, etc. on hand for cooking. It would be nice to add a new flavor to the mix!
Yummy! Can’t wait to try this.
Excellent, and simple.
What sort of Port was that? Was it a White Port, or a Tawny? I noticed it had a fairly pale golden colour to it, as opposed to the deep red colour of a Ruby Port.
The recipe looked delicious; I can't wait to try it.
It looks like Tawny port to me. Surely it is not white port and I don't think it was red enough to be Ruby port. And I'm not sure I've ever seen anyone cook with Ruby or white ports.
Yes, half a millimeter mushroom slices! 😄
très bon, délicieux 😋
Can't wait to try it!
The stock after the cream ? Weird, usually I deglaze with some alcohol then stock, reduce a bit then cream and reduce again.
Which is the appropriate way to do it. Perhaps he's just nervous for the camera and commentary?
Hello, you didnt mention how long we need to keep in the oven before we take out.
May Passion Grosjean it’s on very low heat just to keep the cutlets warm while making the sauce
That looks lovely and yummy!😋😋😋
Best food channel on UA-cam.
How long should the pork medallions be in the oven before you take them out?
I usually cook my pork to about 135° F. It will continue to cook and get to 140-145. Should be slightly pink inside. Any more than that and you run the risk of drying out. I’d check after about five minutes and spot check after that every so often to get to the 140+/-. Make sure to check temp before putting in the oven. The oven temp is low enough to keep pork warm without pushing temp too high.
Just tried this recipe, unfortunately it looks like I’m going to have to do it again, it was an absolute success, top marks🤩🤩🤩
This was an excellent demo - well explained! I will definitely try this recipe. Thank you!
Beautiful.
"That's a little too much sauce..." Sir, there is no such thing as 'too much sauce'.
Exactly, that's when the baguette comes very handy.
Tony Payson, amen.
just 2 much chew with mouth open.
i know right?! think i was offended... 😁
Speak for yourself
Instead of Port, I am going to use Cognac. We will see how that goes.
Amazing recipe thank you so much
Merci Stephane
For sharing the French flavors.
Am I crazy? You roll meat in the flour but the meat you put in the pot doesn't look like it has flour on them
Given enough time, the moisture from the meat will wick into the flour, turning the thin coating translucent.
Tap off the excess flour
although you can't see it the starch is still there, that's what helps with the browning
I really like this channel! You present classic recipes without all of the nonsense...thank you!
Love your stuff amigo. 👍 the little tail end of the fillet, tuck it under and tie with butchers string. Hey presto, no waste last piece as thick as the first. Thanks for the recipe
This looks quick and easy! Will try this weekend.
Love love love this recipe!
Just made this and it was amazing!
The Best!
Can't wait to make it!
Real good
très bon délicieux 😋
Hello: one word just superb.
Thank you Grand Chef!
Omg looks delish
I'm so here for the sauce 😍
Great recipe thank you!!!
Bellissimo!
A must try recipe!
👍👍👍
I love his recipes and even more his techniques, and love the French accent.