"Madagascan Peppercorn Sauce"
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Roast Pork Fillet

Course: Main Course
Author: An original recipe from Lavender and Lime


  • pork fillet - you need at least 150g of meat per person
  • salt and freshly ground black pepper to season
  • 15 g butter
  • 15 mls Brandy


  • make sure you take the meat out of the fridge and allow it to come up to room temperature
  • preheat the oven to 180° Celsius
  • place the fillet on absorbent paper and cover with absorbent paper to ensure it is completely dry before seasoning
  • season with salt and pepper 10 minutes before cooking
  • heat the butter in a pan and when brown seal the fillet
  • flambé with the Brandy and as soon as the alcohol has burnt off, transfer to a baking tray
  • do not discard the pan juices
  • cook in the oven for 22 minutes and leave to rest before serving