Pork Fillet with Prunes and Armagnac - James Martin Chef
This Pork Fillet with Prunes and Armagnac is a decadent dish that James learned to cook as a young kid in France.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 250g pork fillet sliced
- 15ml olive oil
- Salt and pepper
- 15g butter
- 50ml Armagnac, masala or brandy
- 100ml double cream
- 100ml veal jus
- 100g prune stoned and sliced
- 100g wild mushrooms
- Few sprigs of chervil chopped
- 100g baby onions
- 25g butter
- 25g caster sugar
- Splash of water
- Pilaff rice
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