Pork fillet with green peppercorns

Published on 3 January 2015

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INGREDIENTS FOR 4 PEOPLE

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0 steps completed out of 14

1.Step 1 of 14
I divide the fillet into 4 medallions.
2.Step 2 of 14
I turn and flatten them slightly, then tie with kitchen string to keep their shape.
3.Step 3 of 14
I crush half the drained peppercorns in a mortar or with a knife.
4.Step 4 of 14
I coat the medallions with pepper, massaging lightly.
5.Step 5 of 14
I melt butter in a frying pan and cook the medallions for about 3/5 minutes, depending on thickness.
Do not pierce with a fork or juices escape and toughen the meat.
6.Step 6 of 14
I turn and cook for 5 minutes on the other side. With a probe thermometer, they are cooked at 63°C in the centre.
7.Step 7 of 14
I keep the medallions warm on a plate under foil.
8.Step 8 of 14
I add brandy to the same pan and flambé very carefully.
9.Step 9 of 14
I add the remaining whole peppercorns.
10.Step 10 of 14
I add the cream.
11.Step 11 of 14
I mix and add a little salt.
12.Step 12 of 14
I return the warm medallions, including their resting juices.
13.Step 13 of 14
I cover with sauce and heat a few minutes. If too thick, add a tablespoon milk or water.
14.Step 14 of 14
Serve immediately with salad or baked potatoes.
Do not overcook the fillet: it should be pink centrally, not bloody, as it is pork. Longer cooking makes it dry.

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