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.
