1 1/4 lbs fresh pork tenderloins, sliced 1/2 inch thick (1/2 kg) .
salt & freshly ground black pepper .
1/4 c finely minced shallots .
1/2 c beef broth or consomme .
5 tbsps unsalted butter .
1 lb mushrooms, wiped clean & sliced thin .
1 pint half-and-half cream .
1/4 c cognac
Directions
Step #1 Brown the pork in 2 Tablespoons of the butter In a large-ish heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil wrap & keep warm.
Step #2 Deglaze the skillet with Cognac or good brandy & wine, add broth & reduce by two-thirds; pour over the pork, re-cover & set in a warm oven 250°F.
Step #3 Add the remaining 3 Tablespoons butter to the skillet & sauté mushrooms & shallots 3 to 5 mins over moderate heat until juices ooze out; add dried mushrooms, if you like, & sauté about 5 mins longer or until mushrooms are limp & juices have evaporated.
Step #4 Stir pork medallions (and all their liquid) back into skillet, add half & half & let simmer over medium low heat 10 to 15 mins until cream reduces by half & is the consistency of a thin white sauce.
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