Clean and carefully slice the mushrooms and spring onion. Seal the pork fillet in a pan with a drizzle of extra virgin olive oil, about a couple of minutes per side.
Remove the meat and deglaze the bottom of the pan with the cognac. Add the butter, melt it and add the spring onion and mushrooms. Cook for about 10 minutes over medium heat, stirring often, season with salt and pepper and add the cream.
Let the sauce reduce for a few minutes, cut the fillet into medallions and return it to the pan with the sauce. Cook for a couple of minutes, stirring often, then turn off the heat and arrange the fillet on individual plates with plenty of sauce.
Place the spicy Provolone Valpadana DOP slices on the meat, sprinkle with parsley and serve.
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