Each pork fillet is good for two generous portions
Trim off the tail end of the fillet and portion
Cut along the length of each piece a little more than half way down
Open up an begin to flatten out
Tenderise each steak to about an inch thick as evenly as possible
Once steaks are tenderised they will be roughly double their original size.
Season with salt and pepper
For this one I've coated the steaks with a paste of tomato purée with herbs and spice.. (Optional)
Add a couple tablespoons of your favourite oil.
Cook on a medium heat for 4 - 5 mins either side turning often
Once cooked remove from heat and allow the steaks to rest for about 5 mins
The creator of this guide has not included ingredients