Ep 17 David and Corinne: Pork Medallions with Cauliflower Purée, Green Beans and Mushroom Sauce
Prep: 30 mins
Cook: 45 mins
- 600g pork fillet, cut into 1.5cm slices
- 2 tsp olive oil
- Steamed green beans, to serve
- 30g butter
- 400g mushrooms, sliced
- 1 tbs wholegrain mustard
- 200ml thickened cream
- 2 tbs finely grated parmesan
- 25g butter
- 1 tbs olive oil
- 1 small leek, thinly sliced
- 2 garlic cloves, finely chopped
- 1 small cauliflower, cut into florets
- 750ml (3 cups) milk
- 250ml (1 cup) chicken stock
- Place pork and oil in a bowl. Season. Toss to combine.
- Heat a frying pan over high heat. Cook pork in small batches, for about 1-2 minutes on each side or until browned (you still want it to be raw in the centre). Remove and set aside.
- To make mushroom sauce, add butter to same frying pan that pork was cooked in. Add mushrooms. Cook until soft. Stir in mustard and cream. Simmer until thickened. Stir in parmesan. Season. Add pork to simmering sauce for 1-2 minutes or until just cooked.
- To make purée, heat butter and oil in a large saucepan over medium heat. Add leek and garlic. Cook until soft but not coloured. Add remaining ingredients. Bring to boil. Simmer until cauliflower is very tender. Strain and reserve liquid. Blend to form a chunky purée, adding a little of the reserved liquid if needed.
- Serve pork with purée, green beans and mushroom sauce.
- On the competition night we served our pork in thin slices, but here we have left it in thicker medallions, so that there is less chance of overcooking it.
- This dish would also be great served with some roast potatoes.
- You could use any type of mushrooms in this sauce. We used button but you could also try chestnut, Swiss browns or Portobello.