Pork fillet is pan fried and served with a creamy brandy and fresh herb sauce. Feel free to vary the fresh herbs with whatever you have handy.
1 person made this
600g pork fillet, sliced into 4 pieces
salt and pepper, to taste
2 tablespoons olive oil
50g softened butter
2 shallots, finely chopped
1 clove garlic, crushed
2 tablespoons mixed fresh herbs, such as rosemary, thyme and tarragon
1 tablespoon cognac
1 tablespoon Worcestershire sauce
Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a large frying pan over medium heat; season pork fillet with salt and pepper and fry in pan until cooked though, about 3 minutes per side. Transfer pork onto a plate; cover with foil to keep warm.
Add butter to pan; cook and stir shallots in the butter until softened. Stir in garlic and fresh herbs; pour in cognac, Worcestershire sauce and cream. Stir well to combine.