Peppercorn sauce

Ingredients for 4 servings:

• 4 slice(s) pork fillet(s) each approx. 180 g
• 4 slices of bacon
• 1 can peppercorns, green, pickled
• some brandy or brandy, as needed
• 400 ml cream
• 1 cube of meat broth
• salt and pepper
• butter
• possibly sauce thickener if required

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Pork fillets in cream and pepper sauce (Spanish)

Wash the pork fillets, pat dry, and season with salt and pepper. Wrap a slice of bacon around each fillet. Melt a little butter in a pan and brown the pork fillets. Then add the brandy, heat briefly, and flambé (but this is not necessary). Deglaze with the cream, then add the meat stock cube and the green peppercorns. Remove the fillets from the sauce. Let the sauce simmer for about 5-10 minutes. Season with salt and pepper, and if the cream sauce isn’t creamy enough, thicken with a little cornstarch. Then add the fillets again and cook briefly in the sauce. Serve with French fries, boiled potatoes, and roasted green peppers.