Ingredients

Sauce:

• 30 ml (2 tablespoons) of butter
• 500 ml (2 cups) of fresh wild mushrooms (oyster, boletus, chanterelles or other)
• 2 garlic cloves, finely chopped
• 65 ml (1/4 cup) of dry white wine
• Salt and freshly ground pepper
• 15 ml (1 tablespoon) of flat-leaf parsley, chopped
• 1 pouch (40 g) of Chef LELARGE Fine Cuisine Bordelaise Sauce Mix, prepared according to the instructions

Pork:

• 675 g (1 1/2 lb.) of pork tenderloin
• 30 ml (2 tablespoons) of butter

Directions

1. In a large skillet, sauté mushrooms in butter over high heat, add garlic and cook for 1 minute. Deglaze with white wine and cook for 2 minutes to reduce.
2. Season and add parsley and prepared Bordelaise Sauce. Simmer over low heat for 3 minutes.
3. Cut pork tenderloin into 1 cm (1/2 inch) thick slices, flatten to a 6 mm (1/4 inch) thickness.
4. In a skillet, sauté the medallions in butter over high heat on both sides. Add them to the warm sauce.
5. Serve medallions topped with sauce.

Tips and advices

To accompany the medallions, make homemade potato mousseline garnished with chives and drizzle with the sauce mixture.