Pork tenderloin medallions are pan fried until tender and golden. They are smothered with a rich morel cream sauce that ha...
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Having bought some dried morels I looked for a sauce recipe and found this one. I used Cognac as I had no Calvados. I soaked the morels in a mix of water and milk, and afterwards I filtered this liquid clean and used it along with the stock. This makes the whole sauce somewhat more "tasty", goûteuse, we'd say in French ;-)
And as I had beef instead of pork, I didn't finish it with mustard / sage...
The problem I had : I deglazed with the cognac with the pan over too high heat and my whole cognac was completely evaporated within seconds... I'll be more cautious next time... All the same... was excellent!
Sounds like you had a very nice meal. Nice work on the substitutions and thank you for sharing your feedback.
As for deglazing over too high of heat this is a good observation. Something that you might find helpful, after just having made a pan sauce, is to review the lesson on making pan sauces while the making of one is still fresh in your head. It is always good to refresh your mind and see if there might have been something that you had forgotten from the lesson. In Topic 3 of the lesson we talk about pan temperature (around 00:50 seconds). Though I am sure that you learned that one first hand :-) Cheers!
I've made this a few times now and the last time was definitely the best. After soaking the morels, I strained the soaking water, then threw it into the pan and reduced and continued with recipe.
Made a huge difference in the flavor.
I always wandered what flaming is all about. Does it add anything? Is it to reduce the alcohol content? Shound't it have gone away anyway by the time we are finished with cooking the sauce?
One can substitute the pork with chicken. This is one of my favorites but I never tried with Calvados.
Thanks a lot for your great site.
Made this last night for just a friday night family meal and it was a huge hit. Substituted brandy for the calvados (at $47 for 500ml bottle, I'll be saving that for special occasions!) but it was still fantastic. I slightly overcooked the pork as I am not yet used to the "turn often" method -- hopefully that will improve with practice -- but because I had brined the pork for an hour it was still moist and tender. Thanks for another great recipe.
Quick question: I saved the morel water since it's too good to let go to waste. Can this be frozen for future use and if so, for approximately how long?
Essentially you have mushroom flavored water, so indeed it can be frozen and used anywhere you would like to add a subtle mushroom flavor, e.g., soups and stews. As for how long will it keep? I would say for quite a long time if stored properly. Cheers!
I don't understand it. I've made this dish now several times. The last few times when my 13 year-old found out ahead of time I was making pork he complained and insisted he hates pork. (Even though he liked it the first several times I made it)
Ok, so this time I kept in mind I'd put him in the closet and feed him mac'n cheese so I could have complete silence as I savored this amazing dish without interruptions.
As I was making this dish last night, a spark of acceptance and relaxation came over me of which I cannot explain as I've never experienced that before.
It was a moment. A moment in time that made time stand still and allowed me to just "be" without personal criticism, judgment, or expectations. It was weird having a break from all that.
As far as I can remember in this short moment of timeless Utopian culinary euphoria-the ingredients were the same as usual.
So why is it that last night my kid was devouring this meal? I even cooked the pork a bit too long. Yet he couldn't get enough of it and told to please make it all the time?
What the heck happened? Ingredients were the same as usual. and I'm not just talking about my kid, I'm talking the whole family were beside themselves, including me, with how unbelievably good this dish tasted.
So is it a Zen thing that Chefs just don't talk about cause it's too woo woo?
Or is there really something to relaxing and putting love into a dish that the recipients actually feel and taste?
I don't know if there is any validity to my inquiry, but this sure is getting interesting.
I believe it is a Zen thing Jude. I think it means that you are really getting it. It is that feeling that chefs strive for. It is the reason why some people love to cook...because of that exact feeling that you are talking about...there's nothing like being in the kitchen and really, I mean really, enjoying ever part of the process.
You are right that some may find it corny but honestly, when I am in that relaxed and open minded state I even enjoy the sound of my knife slicing through the ingredients as I prep the meal. That does not mean that every time I cook I am all zen-like as life gets busy and sometimes you forget to just relax and have fun with cooking. Nice work Jude...or should I say "ommmmmm" :-) Cheers!
If you are looking for a recipe for picallili, we do not have a recipe for it but you can find several online. As for the bearnaise, stay tuned as we have a hollandaise lesson on our production schedule and bearnaise is part of the lesson. Cheers!
If you cannot afford or find particular ingredients you can make substitutions. Of course, you will no longer be making a morel mushroom sauce but that's okay. For more information on making pan sauce you might want to watch or review the lesson on How to Make Pan Sauces. Cheers!
I couldn't find morels or Calvados around here, so I substituted in porcinis and Marsala wine. This is probably one of the most delicious things I've ever cooked and really gave me a boost of confidence about my kitchen skills. A friend of mine from Seattle says they sell morels in his area and that he's willing to ship some to me. Is it worth it?
Only you can really decide that. I love morels and I find them full of delicious earthy flavor, so for me it would likely be worth it (depending on the price maybe). You could also try using dried ones first to see if you even like the flavor of them. Cheers!
I'm planning to make this dish but I'm hesitant to use dried morels. I have dried morels on hand, as well as dried chanterelles and porcinis. I haven't had much luck with the dried morels in other dishes. I've found they have no flavor, and unless they're cut finely, they're too chewy. Do others find this to be the case with dried morels?
Also, has anyone tried using regular brandy and then adding some apple cider or apple cider vinegar?
I think a mix of the dried mushrooms you have on hand would be great. When I made this, I filtered the mushroom water and added some to the stock prior to reducing which I think added a nice additional layer of mushroom flavor. I did chop the mushrooms more finely as you suggested and thought the texture was good. I have made this a couple times, once with brandy and cider vinegar, and once with marsala and a little apple cider. Both dishes were fantastic. I'm sure the Calvados would be great, but it's very expensive and either of these substitutions worked well for me.
Great comments, Melanie and Franklin. I find a mix to work well as it contains both mild/subtle mushrooms as well as bolder, more flavorful varieties. For size, small pieces are better for most - especially if the mushrooms are otherwise too dense or chewy.
As for bandy- Calvados is rather expensive and most cooks would not discern it as being too different from brandy. A small amount of apple juice or apple vinegar would help carry the apple flavor a bit more as well - but again- there a re already lots of big flavors at play here. Enjoy!