Pork Medallions with Creamy Mushroom and Port Sauce - Easy Step-by-Step Recipe Tutorial

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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:
food converter:
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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

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Опубликовано:

31 май 2024

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Комментарии : 1 тыс.

@wordsmithgmxch 5 лет назад

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!

@paulortiz5047 5 лет назад

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.

@LardoDiColonnata 4 года назад

I totally agree!

@Revelwoodie 4 года назад

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.

@Lastie1987 3 года назад

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 .

@wordsmithgmxch 3 года назад

@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!.

@leomccarron608 4 года назад

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.

@lifuranph.d.9440 2 года назад

Good for you Leo. I like to make lemon crepes.

@ericcoon2787 17 дней назад

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.

@algotrash Год назад

Years after, I keep coming back to this video. 👌

@pamelawhite3887 2 года назад

"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....

@Westoakian 2 года назад

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.

@helengardiner7283 2 года назад

That sounds delicious. I just happen to have some Grand Marnier...next time🙂

@musiccraftbutdiff.4461 11 месяцев назад

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

@wjm4268 Год назад

Excuse me Monsieur but You are a friggen LEGEND.

@MrBoazhorribilis 2 года назад

And ... Voila! ... I am a French chef too! Thank you!

@mysticmeg111 4 года назад

You have the best French Cooking lessons on the tube. Thank you so much!!!

@jonenriquezj96 2 года назад

Sir, how many minutes do I have to leave the pork in the oven? Great video and recipe as always 😊😊😊

@barbrabest7117 4 месяца назад

I made this recipe last night. I had some sauce left over. This morning, as I was making Eggs Benedict to my husband and myself, I decided to add this sauce instead. FABULOUS!!!!!!!! FABULOUS!!!!! FABULOUS!!!!

@jasmith17561 2 месяца назад

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...:)

@ATJ-sTAt 3 года назад

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...

@1sunstyle 5 лет назад

This channel has juice in France! I am new and I really have a new appreciation for French cuisine. Thanks.

@loicdomagala8779 Год назад

Hi Stéphane, I am french as well and I am surprised you don't have that much followers. You do a very classic, old school, french cooking, that is the base of most of all the world cooking, but I guess peoples don't want to cook anymore. So I thank you much for that because only by looking your vidéos I am back in my childhood where my mother and grand mother would cook that kind of delicious food. Keep up your great work !

@dadsmidnightcreation6794 2 года назад

I'm having this for tea tonight can't wait I'm starving

@onesagotoomany 4 года назад

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.

@suppersready4you 4 года назад

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!!

@harrypalms9491 2 года назад

I made this tonight.. With some changes😁😁😁.. I tenderized seasoned chicken with a mallet. I used a vermouth to deglaze. I had some reduced chicken stock left over. I used the stock a little butter and salt to cook baby peas. I finished the meal with mashed potatoes and garnished with fresh chives…. Cooking the mushrooms for an extended time really brought out the flavor and made the dish…

@XJarhead360 2 года назад

Sounds delicious.

@mariealv4888 5 лет назад

Merci Stephane For sharing the French flavors.

@tscherl 4 года назад

"growing towards the 5000" then, towards the 500.000 now 👍🏼 😊

@lani6647 Год назад

The 713000 now

@tscherl Год назад

@@lani6647 up it goes

@Fulbear 6 лет назад

It looks absolutely delicious - I'm expecting house guests next week and this dish will, without doubt, be on the menue.

@murfenator923 5 лет назад

I can't tell you enough how much I love this recipe and how often I've used it. Simply fantastique!

@acptelford1307 3 года назад

Went great with fondant potatoes and green beans.

@allya4504 5 лет назад

I've made this recipe a couple times. It's so good! Thank you

@alpinebear9575 Год назад

How long should the pork medallions be in the oven before you take them out?

@tedpytlik8123 3 дня назад

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.

@maggieadams5979 2 года назад

Love love love this recipe!

@maryanderson3750 Год назад

Stephane, Loving all your recipes and the explanations! Thank you!

@ruthcatlin1222 5 лет назад

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

@alexvoyatzis211 4 года назад

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.

@danielperkins1429 4 года назад

I love these tutorials! They are inspiring!

@TheNormndee 5 лет назад

I really like this channel! You present classic recipes without all of the nonsense...thank you!

@susankara7520 3 года назад

Made this last night...out of this world. I've never produced anything so wonderful. Merci💕

@dan2uk1 5 лет назад

One of the best cooks on RU-vid, I have made many of your dishes and they have all been delicious. Thanks for the videos.

@FrenchCookingAcademy 5 лет назад

thanks a lot for trying the recipes

@smspain09 3 года назад

@@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!

@FrenchCookingAcademy 3 года назад

glad it help

@Zepego-jk2iz Год назад

@@FrenchCookingAcademy Hey, my town doesn’t have port wine. Is there a substitute or is it too unique?

@existentialpoet5187 4 года назад

I just love this site and the classical cooking techniques regardless of the recipe that is done. Merci!

@TheIndianserenade 3 года назад

This is fantastic! Love and gratitude from India

@andrewkemp70 4 года назад

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.

@pfaffman100 6 лет назад

Love this channel. Totally brilliant. Just discovered today. Big thanks. can't wait to cook this weeks meals for my wife.

@hardeepjessy 4 года назад

I just tried it. it was fabulous! Thx. PS i did not have port, so i replaced it with white wine. Still good

@shirleyhenry1505 3 года назад

I love his recipes and even more his techniques, and love the French accent.

@zencomeseasy602 3 года назад

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.

@realtoast7036 4 года назад

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!

@marchebert9813 Год назад

Made it AGAIN tonight. Absolutely incredible. Thank you Stephane!

@brigitteloudon-cox7604 3 года назад

Wonderful clear instructions. Thank you.

@MrTuohitorvi 7 лет назад

I love to do a very similar sauce with portobello mushrooms and madeira. Works great with pork just like this!

@FrenchCookingAcademy 7 лет назад

Love the sound of that :o)

@Xalizar 7 лет назад

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

@aeem83pilot 6 лет назад

I was planning on using pork loin which is only $4/pound

@GeorgeSemel 5 лет назад

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.

@MaxBrandenberger 4 года назад

Lord have mercy...I have never filtered sauce before. Holy mother of God the difference that makes! You are the master.

@richardm7181 4 года назад

Best food channel on RU-vid.

@sirwholland7 4 года назад

Just made this last night, with cream of leak and potato soup... had a wonderful time taking full credit for your recipes!

@ronschlorff7089 4 года назад

try cream of mushroom soup next time,... to get a Tiny bit closer to his recipe! ;D

@eddiebianchi1848 3 года назад

For how long must leave pork in the oven ?

@MrGhostman666 4 года назад

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..

@zadiez1 7 лет назад

I love it!!!! Love French cusine!!! Thank you@!

@richardbale3278 Год назад

This has become one of my go to recipes, for the past six years.

@agcandkrc 6 лет назад

Where have you been all my life?! Your videos are fantastic

@maridollopez7792 5 лет назад

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.

@morgellonsdirect513 Год назад

Beautiful.

@abe5able Год назад

I love this recipe

@housefish3205 4 года назад

Just made this tonight, absolutely fantastic, best pork tenderloin I’ve ever had

@musiccraftbutdiff.4461 2 года назад

Yup but if you want to eat more Just extra rice heheh

@NiceandEasyASMR 6 лет назад

Your channel is amazing. I watch many cooking channels but yours is very concise and informative!

@FrenchCookingAcademy 6 лет назад

Thanks for that, I am just trying to learn the ropes.

@t-roj7849 3 года назад

i had a pork filet mignon at a restaurant by the garden at versailles and it was the best thing i tried in france now i can make something similar at home thank you its delicious

@glorytoukraine619 2 года назад

Merci! Une merveille !

@AnnPorterCourtTherapist 6 лет назад

stay true to French -- no need to be American cookery -- I love your show. I'm glad I found you

@FrenchCookingAcademy 6 лет назад

Ann Porter thanks it's great and easier for me to do french only cooking videos . Thanks for watching

@zekemchenry2368 5 лет назад

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!

@thomashodgson6009 5 лет назад

Ann Porter 00”9’l,l,k

@dgh25 5 лет назад

American cuisine ? What is that ? Did you mean pre cooked processed "food"?

@The_Scouts_Code 5 лет назад

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.

@mattcavoto 6 лет назад

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.

@lisaspikes4291 2 года назад

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!

@LobsterLover530 3 года назад

This series is so helpful, especially during the pandemic. I am cooking dishes I would have never even tried. Tried these medallions and it was delicious!

@thomwroz3383 3 года назад

Thank you for another classic recipe. The pork-port-mushroom-cream combo is hard to beat. I like the clarity and simplicity of your commentary. Thank you.

@patriciataylor3060 7 лет назад

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!!!

@FrenchCookingAcademy 7 лет назад

I am so glad to hear that people are actually making the recipes successfully it's great news. :o)

@ronschlorff7089 4 года назад

good cooking, better than marriage counceling? Worth a try I'd say!! ;)

@onemercilessming1342 7 лет назад

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!

@paulortiz5047 5 лет назад

You could use veal, you could use venison, you can use most any meat.

@paulortiz5047 5 лет назад

Mignon means cute in French. So, a nice looking filet. Of whatever.

@ronschlorff7089 4 года назад

Another gorgeous looking dish!! Love pork tenderloin; some times just grilled simply, but this will take it to a whole new level. Thanks!!

@Xbox360EliteModding 4 года назад

Looks absolutely beautiful! I can’t wait to make it!

@pina7352 3 года назад

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

@cuppyrider Год назад

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.

@edwincooper7812 2 года назад

Just tried this recipe, unfortunately it looks like I’m going to have to do it again, it was an absolute success, top marks🤩🤩🤩

@juliebergacker5680 3 года назад

Love it! Thank you

@gerryoleary5316 2 года назад

wonderful thank you

@rodneywatkins4731 6 лет назад

Yes, half a millimeter mushroom slices! 😄

@tamamdir1 6 лет назад

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.

@ronschlorff7089 4 года назад

Nice, if they served this dish at mass, I'd go more often ;D lol.

@johnflanagan4265 4 года назад

Mais oui!

@Revelwoodie 4 года назад

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!

@lucastarogers4411 2 месяца назад

Love your recipes, thank you!

@scottyg9167 4 года назад

So utterly simple - for those with patience! - yet, as always with your cooking: fabulous

@Raiden_N7 6 лет назад

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.

@paulortiz5047 5 лет назад

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.

@maypassion1 5 лет назад

Hello, you didnt mention how long we need to keep in the oven before we take out.

@Anthonyq84 5 лет назад

May Passion Grosjean it’s on very low heat just to keep the cutlets warm while making the sauce

@LeRoi715 5 лет назад

Hello: one word just superb. Thank you Grand Chef!

@barbm.sobeautiful5935 2 года назад

Love your show!!! Food is delicious! Thank you!🇨🇦

@tomf3150 5 лет назад

The stock after the cream ? Weird, usually I deglaze with some alcohol then stock, reduce a bit then cream and reduce again.

@privatecitizen5264 4 года назад

Which is the appropriate way to do it. Perhaps he's just nervous for the camera and commentary?

@tonypayson8306 4 года назад

"That's a little too much sauce..." Sir, there is no such thing as 'too much sauce'.

@teleopinions1367 3 года назад

Exactly, that's when the baguette comes very handy.

@cjb8010 3 года назад

Tony Payson, amen.

@bornyhitch1975 3 года назад

just 2 much chew with mouth open.

@TheMusashisan 3 года назад

i know right?! think i was offended... 😁

@williamrichards3707 3 года назад

Speak for yourself

@nicolelouis3361 2 года назад

I'm so here for the sauce 😍

@gregory90211 4 года назад

So amazingly wonderful, simple and elegant. I've studied and accomplished classic French cooking for years. You've nailed it and make it look easy. Knowing the basic steps, it is! Fabulous. Keep on trucking, so to speak. We love you!

@tonilyng4851 5 лет назад

Instead of Port, I am going to use Cognac. We will see how that goes.

@CJ-jf9pz 6 лет назад

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

@Raiden_N7 6 лет назад

Given enough time, the moisture from the meat will wick into the flour, turning the thin coating translucent.

@YOYOKE64 5 лет назад

Tap off the excess flour

@BoggWeasel 5 лет назад

although you can't see it the starch is still there, that's what helps with the browning

@yotube19991 4 года назад

ALOHA FROM HAWAII.... this is a winner...recipe....

@Mags131 4 года назад

I’m so excited to try this savory pork with creamy sauce. Thank you so much for sharing this.

@johnellis9023 5 лет назад

Thank you for sharing your passion.

@gg6007 5 лет назад

Thank you for sharing these recipes. Excited to make these tomorrow

@aliciarantz Год назад

I just found your channel, and am loving it! Learning to cook French style and this channel makes it easy to follow and inspiring!

@analivingston7590 4 года назад

Tres bon merci

@TheMultisportGeek 3 года назад

Hey Chef. I made this tonight. It was very easy and my family LOVED it. Thanks so much for teaching me!

@gracie30ish 2 года назад

Thank you so much for your recipes.

@carolined3058 Год назад

Love your channel , learned a lot . Never knew that French cooking could be so easy . Bon appétit.

@Aygdlr 12 дней назад

Thanks for your fabulous tutorials. Cape Town

@soonerpups2817 2 года назад

Beautiful presentation. Love the slow gentle cooking style. Guess would be deeply flattered being presented such a beautiful dish.

@vadefeo1 5 лет назад

Made this last night without the Port. Couldn’t find it! One of my new favorite dishes!

@brettccrmstrategy 4 года назад

perfect. Love it.

@STIML8ER 2 года назад

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