Pork Fillet with Crushed Peppercorns and Madeira Sauce

• 600g pork fillet
• 7 crushed whole peppercorns
• 200 ml double cream
• 50 ml (3 tablespoons) Madeira
• 1 tablespoon tomato puree
• Salt

Cut the fillet into 10 pieces. Sprinkle with the crushed peppercorns and salt. Cook in the steaming bowl for 15 mins.

Meanwhile make the sauce. Place all the sauce ingredients in a pan and mix well. Five minutes before the end of the cooking time, gently heat the sauce.

Arrange the fillets of pork on a warmed serving dish and cover with the sauce.