Pan fried pork fillet with prune and armagnac sauce and sauteed potatoes

1 pork tenderloin fillet cut into 1cm/1/2in thick slices
salt and freshly ground pepper
50g/2oz butter
1 jar of 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
1tbsp olive oil
4 potatoes peeled and cubed
1 shallot finely chopped
2tbsp roughly chopped flatleaf parsley

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 pepper
heat a frying pan until hot and half the butter and the slices of pork fillet and fry each side for 1 -2 minutes or until golden and just cooked through (you may need to do this in two 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. Carefully flambe 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 and season then cook for a further minute
Heat a seperate pan until hot and add the remaining butter, olive oil and potatoes. Saute 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
To serve spoon the sauce over the pork and pile the potatoes alongside

Serves 4