Pork Fillet with Prunes and Armagnac
This Pork Fillet with Prunes and Armagnac is a decadent dish that James learned to cook as a young kid in France. The onions in this dish are amazing, simply cooked in water, sugar and butter!
Ingredients
- 250g pork fillet sliced
- 15ml olive oil
- Salt and pepper
- 15g butter
- 50ml Armagnac, masala or brandy
- 100ml double cream
- 100ml veal jus
- 100g prune stoned and sliced
- 100g wild mushrooms
- Few sprigs of chervil chopped
Onions:
- 100g baby onions
- 25g butter
- 25g caster sugar
- Splash of water
To serve:
- Pilaff rice
Method
In a large non stick frying pan cook the pork in the oil and butter for 3 to 4 minutes. Season and add the Armagnac and flame, add the cream and stock and bring to the boil. Add the prunes, mushrooms and chervil and cook for 2 minutes.
Meanwhile, cook the onions in the sugar, butter and water until caramelised.
To serve spoon the pork onto a plate and top with the onions.
Ingredients
- 250g pork fillet sliced
- 15ml olive oil
- Salt and pepper
- 15g butter
- 50ml Armagnac, masala or brandy
- 100ml double cream
- 100ml veal jus
- 100g prune stoned and sliced
- 100g wild mushrooms
- Few sprigs of chervil chopped
Onions:
- 100g baby onions
- 25g butter
- 25g caster sugar
- Splash of water
To serve:
- Pilaff rice
Method
In a large non stick frying pan cook the pork in the oil and butter for 3 to 4 minutes. Season and add the Armagnac and flame, add the cream and stock and bring to the boil. Add the prunes, mushrooms and chervil and cook for 2 minutes.
Meanwhile, cook the onions in the sugar, butter and water until caramelised.
To serve spoon the pork onto a plate and top with the onions.
