Mushroom puree au gratin with medallions

Name: Mushroom puree au gratin with medallions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 10 g dried porcini; 1 kg Potatoes (floury cooked); 7-10 Tbsp salt, black pepper; 250 g Mushrooms; 300-400 g Fillet (e.g. venison, beef or pork); 8 discs Bacon; 2 TABLESPOONS oil, 2 tablespoons brandy; 150-200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1/4 l milk, fat for the mould

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

10 g dried porcini
1 kg Potatoes (floury cooked)
7-10 Tbsp salt, black pepper
250 g Mushrooms
300-400 g Fillet (e.g. venison, beef or pork)
8 discs Bacon
2 TABLESPOONS oil, 2 tablespoons brandy
150-200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1/4 l milk, fat for the mould

Directions

1
Soak the porcini mushrooms in 1/4 l of hot water for about 20 minutes. Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes
2
Clean, wash and slice the mushrooms. Wash the meat, dab dry and cut into about 8 medallions. Wrap each medallion with a slice of bacon. Drain the porcini mushrooms and collect the water. Chop mushrooms
3
Fry medallions in 1 tbsp. hot oil for 2-3 minutes on each side. Season and remove. Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms for about 5 minutes. Deglaze with brandy, mushroom water and cream. Bring to the boil, thicken. Season to taste
4
Drain and mash the potatoes and add the milk. Stir in the porcini mushrooms. Season. Put the puree into a greased ovenproof dish. Place medallions on top. Spread the sauce over them. Gratinate in the preheated oven on the highest setting or under the hot grill for about 5 minutes