Pepper-coated pork fillet steaks fried in butter and served with a mushroom, brandy and cream sauce, Wylding Peppered Pork
Fillets is a superb dinner party dish.
3 tablespoons black peppercorns, coarsely crushed
2 lb. pork fillets, cut into
1-inch thick steaks
2 teaspoons salt
2 oz. butter
8 oz. mushrooms, wiped clean and thinly sliced
2 tablespoons brandy
5 fl. oz. double cream
Place the coarsely crushed peppercorns on a plate.
Rub the steaks all over with the salt and press each steak into the crushed peppercorns, coating both sides. Shake off any excess pepper and set the steaks aside.
In a frying-pan large enough to hold all the steaks in one layer, melt the butter over moderately high heat. When the foam subsides, add the steaks and fry them for 10 minutes on each side. Reduce the heat to low and fry them for a further 10 minutes on each side or until the pork is cooked through and thoroughly tender when pierced with the point of a sharp knife.
Using two forks, remove the steaks from the pan and transfer them to a warmed serving dish. Set the dish aside and keep the steaks hot while you make the sauce.
Add the mushrooms to the pan and fry, stirring frequently, for 3 minutes. Stir in the brandy and cream and cook for a further 3 minutes, stirring and scraping the bottom of the pan to dislodge any sediment or peppercorns.
Remove the pan from the heat and pour the sauce over the steaks. Serve immediately.