Member recipe

Pork Medallions in Brandy Peppercorn Sauce

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Cooking time

Prep: 15 minutes Cook: 40 minutes

Skill level

More effort

Servings

4-6 servings

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

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Ingredients

  • 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

Method

  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.

BBC GoodFood Magazine

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