• 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


  • STEP 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.
  • STEP 2
    Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
  • STEP 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.
  • STEP 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.
  • STEP 5
    Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
  • STEP 6
    If you want to make this an even quicker recipe buy the medallions pre-cut.

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