COOK THE PASTA: Cook the pappardelle in plenty of boiling salted water until al dente. Drain, toss with 2 Tbsp of butter, then set aside and keep warm. Steam or boil the beans, plunge them into cold water, then drain and set aside.

PREPARE: Meanwhile, heat the oven to low and put a plate inside to warm. Trim the silver skin from the tenderloin, then slice the pork tenderloin into six medallions around 2.5cm / 1 in. thick, then season well with salt and pepper. You will be left with a tail end of the tenderloin, I save these in the freezer for stir-frying later, you can just cook it with the rest as a bit extra.

SEAR THE MEAT: Heat the butter and oil in a large, high sided frying pan until the butter is foamy and melted. Dry the medallions with a paper towel, then cook them over medium heat for 3 minutes each side until golden brown. Don’t move the pieces around in the pan, allow them to get a nice golden crust. When cooked, remove from the pan and keep warm, loosely covered with tin foil in the oven.

ADD THE MUSHROOMS: Add the mushrooms to the pan and cook, stirring, for 2-3 minutes until they begin to release their juices. Add the garlic to the pan, cook another 30 seconds, then pour the brandy into the pan. If you are feeling brave, you can flambé the mushrooms by tilting the pan slightly away from you, then igniting the brandy with a long match or lighter. Otherwise, allow it to simmer for 1-2 minutes before adding the stock, stirring to deglaze the pouring in the cream.

THICKEN THE SAUCE: Cook for another 2-3 minutes until the cream has thickened. Return the pork medallions to the pan and cook, stirring occasionally for 2 minutes. Meanwhile, reheat the beans in a couple of centimetres of hot water. Scatter over the parsley over the pork, season with salt, pepper and a squeeze of lemon juice. Serve with the buttered pappardelle and beans.