Ingredient:
30 g (1 oz) butter
2 tbsp sunflower oil
750 g (1 ½ lb) pork fillet (tenderloin), trimmed and cut diagonally into 1 cm (1/2 in) slices
1 onion, chopped
1 large red pepper, halved, deseeded, and cut into strips
1 tbsp plain flour
300 ml (1/2 pint) chicken stock
75 ml (2 ½ fl oz) Madeira
175 g (6 oz) button mushrooms
1 tsp tomato puree
150 ml (1/4 pint) single cream
Salt and black pepper

Method:
Melt the butter with the oil in a large frying pan. When the butter is foaming, add the pork slices. In batches if necessary, and cook over a high heat for about 3 minutes until just beginning to brown. Lift out with a slotted spoon and drain on paper towels.

Add the onion and red pepper and cook, stirring, for 2 minutes. Add the paprika and flour, and cook, stirring, for 1 minute. Remove the pan from the heat and blend in the stock. Return to the heat and add the Madeira, mushrooms, and tomato puree. Simmer for 2-3 minutes.

Return the pork to the pan and season with salt and pepper. Cover and simmer very gently or 20 minutes or until the pork is tender.

Stir in the cream, taste for seasoning, and heat through gently. Serve hot.