法式香煎豬柳配蘑菇砵酒汁 | Pork Medallions

其實去吃法國菜不一定是鵝肝、鴨胸、法式龍蝦湯等fine dining 。一般法式家庭料理都是簡單、做法不太複雜的菜式。Pork medallions 法式香煎豬柳是一道非常適合日常又或是作為在家宴客的菜式,歡迎各位分享此視頻,一齊在家做出一道非常法國味道的嚐味體驗!

食材

蘑菇                  150克

澳洲殼飼豬柳  280克-320克

海鹽和胡椒粉 (醃味用) 適量

麵粉                   適量

忌廉                   150 毫升

無鹽牛油          25克

砵酒                   60 毫升

雞湯                   80毫升

Mushrooms  150g 

Australian pork tenderloin 280g – 320g 

Sea salt & white pepper ( for seasoning ) 

All purpose flour ( for coating ) 

Cooking cream 150ml 

Unsalted butter 25g 

Port wine 60ml 

Chicken broth 80ml 

做法

把蘑菇蒂部去走,然後把菇身砌成薄片

Remove the mushroom stems and sliced into thin pieces  

把豬柳以均一的尺寸分成 6 塊

Cut pork tenderloin into 6 pieces of similar size 

把海鹽和胡椒粉灑在碟上,加入豬柳,確保豬柳表面平均沾上海鹽和胡椒粉,然後再灑上麵粉並確保豬柳均勻沾上

Sprinkle salt and pepper on a plate , and marinate pork on all sides, coat the pork with flour 

把忌廉加入鍋中,用慢火煮至略為變稠

In a saucepan , heat up cooking cream in low flame until it has thickened slightly 

在另一平底鍋中加入無鹽牛油,待牛油溶解後,放入豬柳,把每面煎至呈金黃色

In a skillet or frying pan , add unsalted butter and as soon as it melts , add pork to sear until golden brown and cooked 

把煎好的豬柳放入已預熱 100-120 度的焗爐中保溫

Turn on oven to around 100c – 120c , put cooked pork into oven 

加熱另一平底鍋,加入小許橄欖油,放入蘑菇片炒至乾身

Add olive oil to a frying pan, sauté mushrooms until cooked 

重新加熱剛才煎豬柳的平底鍋,加入砵酒,再加入忌廉和雞湯,並保持攪拌

Heat up the skillet or frying pan for searing pork, add port wine to deglaze , followed by cooking cream and chicken stock , keep stirring 

把汁液倒入隔篩中過濾後,倒回平底鍋中,並放入已炒好的蘑菇

Use a sieve to strain the sauce, and mix in the cooked mushrooms 

從焗爐中取出豬柳,放在碟上,倒入蘑菇汁液,即可食用

Take the pork out from oven and serve them on a plate , pour the sauce on top. 

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