Trim any sinew from a pork fillet and season with salt and pepper. Heat 30g unsalted butter in a medium heavy-based pan, add pork fillet and cook on each side for 3-4 minutes. Remove pork from pan, put on a plate and set aside. Add ¼ cup brandy and 1 tablespoon green or pink peppercorns to pan; stir to combine. Add ½ cup chicken stock and a dollop of thick cream; stir to combine. Cook on a low heat for 1-2 minutes. Cut pork into thick slices. Return to pan, spoon over sauce and heat for 1 minute. Serve pork with a spoonful of sauce and steamed greens.

Photo by Chris L Jones