Start this recipe by preparing the peppers. Deseed the peppers and cut them into quarters. Place them on a baking tray and drizzle over a little oilive oil. Place the baking tray in the oven or under a grill to cook the peppers till brown and crisp around the edges. Next, slightly flatten the pork fillet medallions using a kitchen malllet. Heat up the oil in a large pan, add in the garlic and cook for a minute or two to infuse the oil. Add in the pork medallions and the thyme and pan fry the meat on both sides to seal the meat. Season well with salt and pepper, add in the paprika and cream and continue to cook the meat for a few minutes till just cooked through. Meanwhile, melt the butter in another pan and saute together the garlic and the button mushrooms for a few minutes till cooked. You can now start putting the dish together. Arrange the grilld peppers into the certere of 2 large round serving plates. Place the creamy pork fillet medallions on top in a neat design, and spoon over someof the juices. Pile the mushrooms on top of the pork and finally spoon the remaining sauce around the edge of the plate.

Suggested accompanying wine: DELICATA Grand Vin de Hauteville Shiraz Cabernet DOK Malta.