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Wednesday
Sep232015

Pork Scotch Fillet Steaks with Green Peppercorn Sauce

This is a recipe I saw on the Everyday Gourmet cooking show by Justine Schofield. It caught my eye with how simple and quick it was to make, yet it looked so delicious. I was intrigued with a cut of pork I hadn't cooked with before as well - the scotch fillet steak. As she suggested they are a great cut for this dish - they have a much sweeter flavour that is wonderful and balances so well with the peppery sauce. A slightly alternative and therefore cheaper cut to purchase which was a plus. It can be tricky to find in supermarkets, I always find this cut of pork in my local Harris Farm store and butcher shops.
This has become a party lunch favourite for me as I can prep most of it in advance while I roast some crushed potatoes in the oven.
This is based on a recipe by Justine Schofield.
Pictured: Green Peppercorns
4 pork scotch fillet steaks
2 tbsp green peppercorns – or 1 little tin as per pictured above
80ml Madeira or Masala
200ml chicken stock
2 tbsp cream
Heat a splash of oil in a large non-stick pan.  Season the steaks and sear steaks for 3 minutes on each side. Remove from the pan to a dish that catches the juices well.
Deglaze the pan with Madeira/Masala. Whisk and add the stock and peppercorns and reduce until it starts to thicken slightly. 
I like to prepare this dish up to this point in advance - up to an hour or so - so I can whip the dish together quickly once guests are seated.
When ready to serve, warm up the sauce and add the cream and return the meat along with the juices.
Bring to the boil and reduce again until a sauce consistency develops.
Serve with some roasted, crushed potatoes, and a dark green like wilted cavolo nero or spinach.
Serves 4

Pictured: Green Peppercorn Sauce