Medallions of pork fillet with a creamy sauce

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.