Member recipe

Pork Medallions in Brandy Peppercorn Sauce

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 40 minutes

Skill level

More effort


4-6 servings

This is quick and easy to prepare and is pure luxury!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 25g butter
  • 25g plain flour
  • 150ml milk (whole or semi-skimmed)
  • 1-2 tsp brandy
  • 2 tsp preserved green peppercorns
  • Salt
  • Olive oil
  • 1 x 400-500g Pork fillet cut into medallions


  1. Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.

  2. Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.

  3. Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.

  4. Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.

  5. Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.

  6. If you want to make this an even quicker recipe buy the medallions pre-cut.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.