PORK FILLET WITH CHARCUTERIE SAUCE

Put the potatoes into a saucepan, cover with water and season with salt. Bring to the boil and simmer for 15 mins until soft

While the potatoes cook cut the pork fillet into 6 equal pieces. Turn each piece onto it's side and gently beat with a meat hammer or rolling pin until it is a medallion about 2cm thick

Heat the olive oil in a frying pan over moderate heat and add the pork medallions. Fry for about 4 minutes on each side or until well browned and cooked through. Remove from the pan and keep warm

Add the capsicum to the same pan used to cook the pork and fry for 1 minute. Add the wine, turn up the heat and let it bubble for 30 seconds and add the gherkin and capers and whisk in the mustard until combined

Stir in the beef jus and chives, bring to the boil and boil for about 3 minutes or until slightly syrupy. Taste and season

Drain the potatoes once they are cooked and add the butter, letting it melt over the potatoes. Mix through the chervil and watercress, so that they wilt in the heat of the potatoes

Serve the sauce over the pork medallions with the buttered potatoes on the side