You’ll Need
For the Pork
1 large pork fillet (500–600g), cut into 6 thick medallions
1 tbsp olive oil
20g butter
2 cloves garlic, lightly crushed
2 fresh thyme sprigs
Sea salt
Freshly cracked black pepper
For the Madeira Mushrooms
250g mixed wild mushrooms, sliced
1 shallot, finely diced
2 cloves garlic, finely grated
20g butter
100ml Madeira wine
150ml double cream
1 tsp Dijon mustard
1 tsp fresh thyme leaves
30g Parmesan, finely grated
Crispy Parma Ham
4 slices Parma ham
To Serve
Creamy Dauphinoise potatoes
Buttered asparagus
Tenderstem broccoli
Fresh thyme sprigs
Optional but Dangerous
Black truffle shavings
Foie gras (if you're feeling seriously extravagant)
Parmesan crisps
Truffle oil drizzle
Method
Remove the pork fillet from the fridge 30 minutes before cooking.
Cut into six equal medallions, approximately 4cm thick.
Pat each medallion dry with kitchen paper.
Rub with the olive oil and season generously with sea salt and freshly cracked black pepper.
Preheat your air fryer to 200°C.
Arrange the pork medallions in the basket.
Cook for 10–12 minutes, turning halfway through.
During the final 2 minutes, add the butter, crushed garlic and thyme to the basket, spooning the melted butter over the pork once or twice.
Remove the pork and allow it to rest for 5–6 minutes.
Meanwhile, lay the Parma ham slices flat in the air fryer basket.
Cook at 190°C for 4–5 minutes until beautifully crisp.
Transfer carefully to kitchen paper.
For the sauce, melt the butter in a frying pan over a medium heat.
Cook the shallot for 2–3 minutes until softened.
Add the garlic and wild mushrooms.
Cook for 6–8 minutes until the mushrooms are deeply golden and all excess moisture has evaporated.
Pour in the Madeira wine and simmer until reduced by around half.
Stir in the Dijon mustard and double cream.
Simmer gently for 3–4 minutes.
Add the Parmesan and fresh thyme, stirring until the sauce becomes silky, rich and glossy.
Serve the pork medallions over creamy Dauphinoise potatoes.
Generously spoon the Madeira mushroom sauce over the pork.
Top each portion with shards of crispy Parma ham.
Serve with buttered asparagus and Tenderstem broccoli.
Finish with fresh thyme and, if using, black truffle shavings or a light drizzle of truffle oil.