Method

1. Preheat the oven to 210C/Gas Mark 6.
2. Trim the fillet and take off the tail end.
3. Mix the peppercorns with the chilli and parsley.
4. Dip the main fillets in the seasoned flour, shaking off the excess.
5. Brush the fillet with the beaten egg.
6. Roll the fillet gently in the peppercorn mix.
7. Put in fridge to set.
8. Meanwhile mince the pork trimmings and tail.
9. Grate the apple and the onion and squeeze out excess moisture.
10. Add to the minced pork and season.
11. Form into loose balls.
12. Sprinkle with flour and shake off excess, dip in egg and then breadcrumbs.
13. Heat a frying pan until hot, add the oil and butter and seal the fillet on each side, then place in the oven for 10-12 minutes.
14. Heat another frying pan until hot, add the oil and shallow fry the rissoles turning until golden brown on each side and cooked through.
15. Remove from the frying pan and drain on kitchen paper.
16. For the Madeira Sauce -
17. Heat a frying pan until hot and then add the butter and shallots and cook until lightly golden.
18. Add the Madeira and white wine.
19. Add the stock and bring to a simmer.
20. Cook for 5 minutes.
21. Season with salt and black pepper.
22. Whisk a little water into the corn flour and stir into the sauce, simmer until just thickened.
23. For the Coriander Carrots –
24. Heat a saucepan until hot then add the butter.
25. When the butter is melted, add the carrots and stew slowly for about 30 minutes until soft, do not colour, add a little water if needed.
26. When tender, add the cream and boil until thickened.
27. Season with salt and pepper, then add the coriander.
28. To Serve -
29. Place the carrots in the middle of the plate.
30. Slice the fillets on an angle.
31. Lay the slices round the edge of the carrot.
32. Place the rissole in the middle.
33. Pour the Madeira sauce around the edge.