Pork Medallions with Cream and Mustard Sauce

Trim the tenderloin of fat and tendons. Cut into 2 – 3cm thick slices. Put these between pieces of cling film and beat out until 1cm thick. Season lightly. Heat the oil and butter in the frying pan, fry the shallots until softened, but not browned. Add a few pork medallions to the hot pan and fry for 2 – 3 minutes each side. Lift out and keep hot. Continue until they are all cooked. Remove the pan from the heat and de–glaze the pan with the white wine. Add the cream and mustard, stirring. Re heat until the sauce bubbles and thickens slightly. Put the medallions back into the sauce and check the seasoning. A few (approx. 100g) wild mushrooms, such as chanterelles, can also be added to the recipe. Add to the pan after all the medallions are cooked and fry for just 1 – 2 minutes so that they retain their shape. Then continue at point 4.