img_8861 Ingredients Pork fillet, cut into medallions – I usually do around 4 per person 55g butter salt, and ground pepper (to season) Freshly cracked pepper – add your preferred amount 175 gChestnut mushrooms, sliced 2 shallots, thinly chopped 50 ml Dry Brandy 50 ml dry white wine Carton of Oatly Creamy Oat (if dairy free)  – Single cream is good if you’d prefer Fresh veg and baby potatoes (optional – to serve) Method Melt the butter in a  heavy-based frying pan. Add in the pork medallions, and brown off. Remove the fillets from the pan, and place in the oven on a low heat (enough to keep them warm). Add the  mushrooms to the frying pan and

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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