Pork Fillet with Prunes and Armagnac
This classic dish is one of James' favourites. Served with creamy mash and wilted spinach it's a brilliant meal for two! The sauce can be served with almost any meat!
Ingredients
- 250g pork fillet sliced
- 1 shallot, peeled and diced
- 15ml olive oil
- Salt and pepper
- 15g butter
- 50ml Armagnac
- 100ml double cream
- 100ml chicken stock
- 100g prunes, stoned and sliced
To serve:
- Mashed potato
- Wilted spinach
Method
Place a pan over a medium heat and add the oil and butter. When they are hot, add the pork and cook for 3–4 minutes. Season, add the Armagnac and flambé.
When the flame has died, add the cream and stock, bring to the boil then add the prunes.
When the prunes have warmed through, serve with a spoonful of mash and wilted spinach
Ingredients
- 250g pork fillet sliced
- 1 shallot, peeled and diced
- 15ml olive oil
- Salt and pepper
- 15g butter
- 50ml Armagnac
- 100ml double cream
- 100ml chicken stock
- 100g prunes, stoned and sliced
To serve:
- Mashed potato
- Wilted spinach
Method
Place a pan over a medium heat and add the oil and butter. When they are hot, add the pork and cook for 3–4 minutes. Season, add the Armagnac and flambé.
When the flame has died, add the cream and stock, bring to the boil then add the prunes.
When the prunes have warmed through, serve with a spoonful of mash and wilted spinach
