Method

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.

Ingredients

2 tablespoons Olive Oil

350 g Pork Fillet trimmed of fat and sinew

for the potatoes:

500 g Agria potato peel and cut into 3cm chunks

Salt

20 g Butter

25 g watercress

4 g Chervil chopped coarsely

for the charcuterie sauce: 

1 Red Capsicum cored, deseeded and chopped 1cm

100 ml Dry White Wine

1 Gherkin diced 1/2 cm

15 g Capers

15 g Dijon mustard

1 Beef Jus

10 g Chives finely chopped