Pork Strips with First-Harvest Charente Porcini tender and flavorful

In the morning or the day before

1 Prepare your pork fillet, preheat your oven to 390°F (200°C), roast it on all sides in a casserole dish with a little oil and butter then add 2 shallots, dust with thyme flowers and your garlic clove, cook in the oven for 35 minutes then remove your casserole dish without uncovering it for 20 minutes of resting.

2 In a pan pour a little fat (oil and butter or other) then sauté your cep heads cut into large chunks, season with salt and pepper, add your last sliced shallot then keep covered with heat off.

3 Cut your cep stems into small chunks.

4 Now remove your cooked pork fillet onto a plate, heat your casserole dish (juices, garlic and shallots) then sweat your cep chunks in it for 5 minutes, season with salt and pepper, then add your veal stock (or water) and your cream, cook for 10 minutes then blend this mixture, taste and adjust seasoning then keep warm.

5 The rest is simple: slice your fillet into 8 slices then in your dish place 4 of them, on each place a good spoonful of sautéed ceps (keeping some for decoration) then cover with the other 4 slices, pour your hot cep coulis over it and finish with a little sautéed ceps on top of each.

As you can see, you can cook everything the day before and just reheat for about twenty minutes before serving. You can also prepare this recipe with leftover cold pork or veal roast.

I prepared this recipe because I was passing through the island of Oléron at the Eygret's place around August 15th, when some neighbours had picked these early ceps in the state forest of Saumonards.