Ingredients
280g pork fillet
80g sun-dried tomatoes
80g Parma ham
70ml brandy
30g onions
10 g garlic 150ml fresh cream
5g fresh sage
30g butter
Method
Heat a large pan on a medium-high heat, place the pork fillet and seal well from all sides until golden brown.
Remove and place in the oven for about 10 minutes.
In the same pan, sweat the onions and garlic for two minutes, add the Parma ham and sun-dried tomatoes and cook until golden brown. Pour the brandy in the pan and reduce.
Add the fresh cream to the mix and reduce a bit.
Cut the pork fillet into thick pieces and simmer for five more minutes.
To finish, add some chopped sage and season well and serve.
Stefan Meilak is a Sous chef, Agliolio Restaurant, The Radisson Blu Resort & Spa, Golden Sands.