Clean the pork fillet from any fat and cut into thick rounds. Season well with salt and pepper and grill on both sides on an oiled griddle pan. Finish cooking the pork in the oven at 180°C for approx. 10 minutes or until cooked through. Meanwhile in the same pan heat a knob of butter and on low heat and sauté the chopped shallot and crushed garlic for 3 minutes. Add in the mustard and wine and reduce by half.  Finally whisk in the milk powder and another knob of butter. Meanwhile crush 2 gloves garlic, slice the potatoes and sauté in little oil and butter on low heat until browned from both sides. Cut the pepper in fingers and place into the same pan and cook with the potatoes till soft. To serve, drizzle the mustard cream onto 2 serving plates and pile the potatoes and peppers on top. Place a piece of pork fillet on the center and serve.