Creamy pork fillet with brandy and prunes
- 180g (1 cup) pitted prunes
- 80ml (1/3 cup) brandy
- 15g butter
- 1 tablespoon olive oil
- 600g pork fillet, trimmed, cut into 1cm-thick slices
- 3 French shallots, thinly sliced
- 250ml (1 cup) light thickened cream
- 1 heaped tablespoons jellied cranberry sauce
- 1 tablespoon chopped fresh chives
- 300g green round beans, steamed
- French bread stick (baguette), to serve
- Step 1 - Place prunes and brandy in a bowl. Set aside for 5 minutes to develop the flavours.
- Step 2 - Meanwhile, heat the butter and half the oil in a large non-stick frying pan over medium-high heat. Season the pork. Add half the pork to the pan and stir for 1-2 minutes or until brown. Transfer to a bowl. Repeat with the remaining pork.
- Step 3 - Heat the remaining oil in the pan over medium-low heat. Add shallot and stir for 4 minutes or until soft. Stir in prune mixture. Cook for 1 minute or until reduced by half. Add cream and cranberry sauce. Stir for 2 minutes or until dissolved. Bring to a simmer. Add pork and stir for 3 minutes or until just cooked through. Divide among plates. Season and sprinkle with the chives. Serve with the beans and bread.