Yield: 2 servings
|300 gram pie tenderloin pork fillet; well trimmed
|Chardonnay or another dry white wine
|Heaped tsp rowan or redcurrant jelly
|Bunc fresh chives
|Canned or vacuum packed whole peeled
|G/6oz French beans; trimmed
|Salt and freshly ground black pepper
1 Place the potatoes and celeriac in a pan of boiling salted water, cover and cook for 10-12 minutes or until tender.
2 Heat a frying pan. Cut the pork on the diagonal into six medallions, and press out each one with the palm of your hand. Dust in the flour.
3 Add the oil and half the butter to the pan and sear the pork for 1-2 minutes on each side. Remove from the pan and set aside.
4 Chop the shallot and sage, add the shallot to the pan and cook for a few minutes, stirring. Sprinkle over the sage and cook for 30 seconds.
5 Pour the wine into the pan, scraping the bottom with a wooden spoon, and bring to the boil.
6 Whisk in the redcurrant jelly and boil fast until reduced by half and slightly syrupy. Season. Snip the chives with scissors and set aside.
7 Add half the cream to the pan and bring to a simmer. Return the pork with the chestnuts and cook for 2-3 minutes until the pork is tender, and the sauce is thickened and reduced. 8 Place the beans in a small pan of boiling, salted water and cook for 2-3 minutes until just tender. Drain the potatoes and celeriac and mash well.
9 Add the rest of the cream and a knob of butter and beat with an electric beater until smooth. Season generously and stir in the chives.
10 Add a good squeeze of lemon juice to the pork mixture and adjust the seasoning if necessary.
11 Pile some mash onto a serving plate and spoon over the pork mixture.
Drain the beans and toss in the remaining butter. Add some to the plate and serve at once.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.