Pork Fillet with Green Peppercorn Sauce

Sunday, 1st February 2015

Standard approach for the filet. Brown all over in a hot pan with a little lard, transfer the whole pan to a medium oven for 5 or 6 minutes, then allow the meat to rest for 5-10 minutes. Meanwhile fry a chopped shallot gently in butter, then add crushed peppercorns and brandy and reduce. Then add stock and reduce again. Then add cream and cook without boiling until the required thickness is reached.
Cook potatoes in their skins, cool and peel. Lightly fry them whole in a little oil with rosemary and salt.
Slice the meat and serve with the sauce poured over.
A lovely combination, although another spoonful of peppercorns and a bit more thickening of the sauce would have been even better.

Pork filet

Friday, 28th January

Quick ad-libbed Pork Filet with Honey and Brandy.  Flattened rounds of pork filet, seasoned well and then dipped them in a mixture of a little honey and a lot of brandy before quickly frying them.  Added left over brandy to the pan.  Served with oven chips and a spicy tomato relish.  The sweetness of the honey was not too overpowering and went nicely with the spicy tomato.  The pork was tender and juicy.  I would have liked a bit more caramelization on the meat, so probably less oil would be better.