PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE

Pork Medallions in Brandy Peppercorn Sauce image

Provided by Dave Dubbya

Time 55m

Yield Makes 4-6 servings

Number Of Ingredients 8

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

Steps:

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