Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 350      grams         potatoes -- cubed
 225      grams         celeriac -- cubed
   1      300 gram      tenderloin pork fillet -- well trimmed
   2      tablespoons   seasoned flour
   1      tablespoon    sunflower oil
  50      grams         unsalted butter
   1      large         shallot
                        fresh sage
 150      milliliters   chardonnay or another dry white wine
   1                    heaped tsp rowan or redcurrant jelly
   1      small         bunc fresh chives
 150      milliliters   double cream
  10                    canned or vacuum packed whole peeled
                        -- chestnuts
 170      grams         french beans -- trimmed
     1/2                lemon
                        salt and freshly ground black pepper

Preparation:

1 Place the potatoes and celeriac in a pan of boiling salted water, cover and cook for 10-12 minutes or until tender. 2 Heat a frying pan. Cut the pork on the diagonal into six medallions, and press out each one with the palm of your hand. Dust in the flour. 3 Add the oil and half the butter to the pan and sear the pork for 1-2 minutes on each side. Remove from the pan and set aside. 4 Chop the shallot and sage, add the shallot to the pan and cook for a few minutes, stirring. Sprinkle over the sage and cook for 30 seconds. 5 Pour the wine into the pan, scraping the bottom with a wooden spoon, and bring to the boil. 6 Whisk in the redcurrant jelly and boil fast until reduced by half and slightly syrupy. Season. Snip the chives with scissors and set aside. 7 Add half the cream to the pan and bring to a simmer. Return the pork with the chestnuts and cook for 2-3 minutes until the pork is tender, and the sauce is thickened and reduced. 8 Place the beans in a small pan of boiling, salted water and cook for 2-3 minutes until just tender. Drain the potatoes and celeriac and mash well. 9 Add the rest of the cream and a knob of butter and beat with an electric beater until smooth. Season generously and stir in the chives. 10 Add a good squeeze of lemon juice to the pork mixture and adjust the seasoning if necessary. 11 Pile some mash onto a serving plate and spoon over the pork mixture. Drain the beans and toss in the remaining butter. Add some to the plate and serve at once.