INGREDIENTS

INSTRUCTIONS

Place the potatoes and celeriac in a pan of boiling salted water,
cover and cook for 10-12 minutes or until tender.  2 Heat a frying pan.
Cut the pork on the diagonal into six  medallions, and press out each
one with the palm of your hand. Dust  in the flour.  3 Add the oil and
half the butter to the pan and sear the pork for 1-2  minutes on each
side. Remove from the pan and set aside.  4 Chop the shallot and sage,
add the shallot to the pan and cook for  a few  minutes, stirring.
Sprinkle over the sage and cook for 30 seconds.  5 Pour the wine into
the pan, scraping the bottom with a wooden  spoon, and  bring to the
boil.  6 Whisk in the redcurrant jelly and boil fast until reduced by
half  and slightly syrupy. Season. Snip the chives with scissors and
set  aside.  7 Add half the cream to the pan and bring to a simmer.
Return the  pork with the chestnuts and cook for 2-3 minutes until the
pork is  tender, and the sauce is thickened and reduced.  8 Place the
beans in a small pan of boiling, salted water and cook  for 2-3
minutes until just tender. Drain the potatoes and celeriac and mash
well.  9 Add the rest of the cream and a knob of butter and beat with
an  electric  beater until smooth. Season generously and stir in the
chives.  10 Add a good squeeze of lemon juice to the pork mixture and
adjust  the seasoning if necessary.  11 Pile some mash onto a serving
plate and spoon over the pork  mixture. Drain the beans and toss in the
remaining butter. Add some  to the plate and serve at once.  Converted
by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

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