Couple of handfuls of dried black trumpet mushrooms (maybe 10 grams, depending on the size of your hands I guess)
½ cup of heavy cream
⅓ cup of sherry
1 medium sized shallot (1/4 cup minced)
olive oil
1 cup of chicken stock
1 pork tenderloin (the sauce makes enough for about 8-10 medallions)
Instructions
If using dried mushrooms, re-hydrate mushrooms by covering with hot water for about 15 minutes. Drain and chop (or leave whole, whichever your preference).
While mushrooms are re-hydrating, heat pan to mercury ball stage, add oil and then food. Cook medallions about 5-7 minutes, flipping every couple of minutes, remove from heat and tent with foil. Don't forget to leave the pink rim around the edge!
Add a little more oil and sautee the shallots till softened and golden. The sucs (bits from pan frying the medallions) should be left in the pan and will add great flavor.
Deglaze the pan with the sherry and reduce by half. Add the mushrooms and stock and reduce by half, add the cream and reduce some more.
Return medallions to pan and coat with sauce. Serve immediately.
Recipe by Talia Bunting at https://www.taliabunting.com/pork-tenderloin-medallions/