Very easy delicious meal done in 30 minutes.

INGREDIENTS

2 lb pork tenderloin ( you can use beef medallions or thin chicken cutlets)

12 ounces cremini mushrooms

1/4 c flat leaf parsley ( fresh)

2 medium shallots

1c chicken broth

1 tbsp. all purpose flour

1 tsp kosher salt and fresh ground pepper

3 tbsp. evoo

1 tbsp. butter

2 tbsp. butter

3 tbsp. heavy cream

1/2 Marsala wine (dry)

Have all ingredients ready as this dish is cooked over high heat and is cooked fast.

1. Trim the tenderloin of excess fat and cut into 1 1/2 in thick medallions. With cut side up flatten the medallions with the palm of your hand slightly. Season with salt and pepper

2. Heat 3 tbsp. oil and 1 tbsp. of butter in a large skillet over med high to high heat. When the butter is melted and foamy add the meat and sear until browned 2 to 3 mins. Flip over and sear the other side about 2 mins. Transfer meat to a plate.

3. Melt the remaining 2 tbsp. butter in the pan. Add the shallots and a pinch of salt and cook stirring for about 30 seconds, using a wooden spoon scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all the mushroom liquid has evaporated and they are golden, about 3 mins. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.

4. Add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, cook, flipping the pork once, until it is firm to the touch, 2 to 4 minutes. Taste for salt and pepper. Serve garnished with additional parsley.

I serve this dish with rustic potatoes. Boil the potatoes, drain, add cream and butter and mash. You can try it with small new potatoes with the skin on as well. It looks pretty and is easy.

Bon Appetit !