Pan-fried pork fillet with prune and Armagnac sauce and sautéed potatoes recipe
 1 pork tenderloin fillet, cut into 1cm/0.5in-thick slicessalt and freshly ground black pepper50g/2oz butter1 jar prunes in Armagnac (alternatively you can buy semi-dried prunes and soak them in Armagnac overnight), stones removed and roughly chopped150ml/5fl oz double cream1 tbsp olive oil4 potatoes, peeled and cubed1 shallot, finely chopped2 tbsp roughly chopped flatleaf parsley 1 pork tenderloin fillet, cut into 1cm/0.5in-thick slices salt and freshly ground black pepper 50g/2oz butter 1 jar prunes in Armagnac (alternatively you can buy semi-dried prunes and soak them in Armagnac overnight), stones removed and roughly chopped 150ml/5fl oz double cream 1 tbsp olive oil 4 potatoes, peeled and cubed 1 shallot, finely chopped 2 tbsp roughly chopped flatleaf parsley Method Place the slices of pork fillet onto a board and use a meat mallet or rolling pin to flatten them out into thin slices. Season with salt and freshly ground black pepper.Heat a frying pan until hot, add half the butter and the slices of pork fillet and fry on each side for 1-2 minutes, or until golden and just cooked through (you may need to do this in two or three batches to avoid overcrowding the pan). Transfer to a warm serving plate and keep warm.Add the Armagnac to the pan used to fry the pork fillet. Carefully flambée the Armagnac then add the prunes and cook for two minutes, mashing the prunes lightly with the back of a spoon or spatula.Add the cream, season with salt and freshly ground black pepper, and cook for a further minute.Heat a separate pan until hot and add the remaining butter, olive oil and potatoes. Sauté the potatoes for 4-5 minutes, or until golden-brown and tender.Add the shallot to the potato and fry for a further minute then stir in the flatleaf parsley and season, to taste, with salt and freshly ground black pepper.To serve, spoon the sauce over the pork fillet and pile the potatoes alongside. Place the slices of pork fillet onto a board and use a meat mallet or rolling pin to flatten them out into thin slices. Season with salt and freshly ground black pepper. Place the slices of pork fillet onto a board and use a meat mallet or rolling pin to flatten them out into thin slices. Season with salt and freshly ground black pepper. Heat a frying pan until hot, add half the butter and the slices of pork fillet and fry on each side for 1-2 minutes, or until golden and just cooked through (you may need to do this in two or three batches to avoid overcrowding the pan). Transfer to a warm serving plate and keep warm. Heat a frying pan until hot, add half the butter and the slices of pork fillet and fry on each side for 1-2 minutes, or until golden and just cooked through (you may need to do this in two or three batches to avoid overcrowding the pan). Transfer to a warm serving plate and keep warm. Add the Armagnac to the pan used to fry the pork fillet. Carefully flambée the Armagnac then add the prunes and cook for two minutes, mashing the prunes lightly with the back of a spoon or spatula. Add the Armagnac to the pan used to fry the pork fillet. Carefully flambée the Armagnac then add the prunes and cook for two minutes, mashing the prunes lightly with the back of a spoon or spatula. Add the cream, season with salt and freshly ground black pepper, and cook for a further minute. Add the cream, season with salt and freshly ground black pepper, and cook for a further minute. Heat a separate pan until hot and add the remaining butter, olive oil and potatoes. Sauté the potatoes for 4-5 minutes, or until golden-brown and tender. Heat a separate pan until hot and add the remaining butter, olive oil and potatoes. Sauté the potatoes for 4-5 minutes, or until golden-brown and tender. Add the shallot to the potato and fry for a further minute then stir in the flatleaf parsley and season, to taste, with salt and freshly ground black pepper. Add the shallot to the potato and fry for a further minute then stir in the flatleaf parsley and season, to taste, with salt and freshly ground black pepper. To serve, spoon the sauce over the pork fillet and pile the potatoes alongside. To serve, spoon the sauce over the pork fillet and pile the potatoes alongside.