Pork Filet Wrapped in Bacon with Dijon Mustard Cream Sauce

Steps

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1. 1
   Trim excess fat from the pork filet, then slice it into thick medallions about 1.5-2 cm thick.
   ▶ ≈0:53
2. 2
   Season each medallion lightly with the steak & BBQ seasoning. Wrap each piece with one slice of bacon and secure with a toothpick through the edge.
   ▶ ≈1:47
3. 3
   Heat a small amount of oil in a pan. Sear the medallions meat-side down until golden brown, about 3 minutes, then flip.
   ▶ ≈3:02
4. 4
   Preheat the oven to 90°C (190°F). Once both sides are browned, transfer the medallions to the warm oven to finish cooking; they will release their juices.
   ▶ ≈3:44
5. 5
   In the same pan, using the browned bits on the bottom, sauté the diced red onion. Season with salt and pepper.
   ▶ ≈4:17
6. 6
   Deglaze the pan with sherry (or white wine/broth), then stir in the Dijon mustard until blended.
   ▶ ≈4:52
7. 7
   Pour in the heavy cream and bring to a gentle simmer over medium heat, stirring occasionally. Cook until large bubbles form and the sauce thickens, about 3-4 minutes. When a silicone spatula drawn through the sauce briefly reveals the pan bottom, the consistency is perfect.
   ▶ ≈5:25
8. 8
   Remove the medallions from the oven and place on a preheated serving plate. Pour any juices that accumulated around the meat into the sauce and stir.
   ▶ ≈6:23
9. 9
   Arrange the medallions on the plate and remove the toothpicks. Pour the Dijon cream sauce over the meat and serve immediately.
   ▶ ≈6:46