Ingredients

Cookstown pork fillet 500g

  1. For the sauce:
  2. 160g sliced wild mushrooms
  3. 80g diced shallot
  4. 10g fine diced garlic
  5. 1/2 tsp cracked black
  6. peppercorns
  7. 1 tsp whole pink peppercorn
  8. 1 nip brandy
  9. 320ml double cream
  10. 1 chicken stock cube

Medallions of pork fillet with a creamy sauce

serves
4
35
mins

Ingredients

  1. For the sauce:
  2. 160g sliced wild mushrooms
  3. 80g diced shallot
  4. 10g fine diced garlic
  5. 1/2 tsp cracked black
  6. peppercorns
  7. 1 tsp whole pink peppercorn
  8. 1 nip brandy
  9. 320ml double cream
  10. 1 chicken stock cube

Method

  1. Pan fry the medallions in a hot frying pan with a little vegetable oil until they are nicely coloured on both sides. Remove from the pan and place to one side.
  2. Add the shallots, cracked black peppercorns, pink peppercorns and garlic to the pan and gently fry until the onion and garlic are soft but not coloured.
  3. Add the wild mushrooms and cook for 2 mins, pour in the brandy and the cream, add the stock cube and cook the sauce until it starts to thicken.
  4. Place the pork fillets back into the sauce and cook for a further 5-8 mins. Serve with buttered baby potatoes, crisp sugar snap peas and baby sweetcorn.