Pork fillet with Calvados apples

I trim membranes and fat and slice about 1 cm thick.
I wash apples and cut into segments and pieces without peeling.
I brown in half the butter in a large pan with salt and pepper.
I sauté on high and deglaze with Calvados.
I cook for 5 minutes, keeping crisp.
I flour medallions and quickly brown in remaining butter and oil in another large pan.
I add 2 tablespoons drained green peppercorns and salt to taste.
I mix cream, mustard and Worcestershire sauce in a bowl.
I add to browned fillet.
I reduce sauce slightly, keeping creamy. Cook briefly so pork remains pink rather than dry.
Serve medallions coated with sauce alongside Calvados apples.