·
4 pork loin steaks
·
1 tbsp olive oil
·
2 shallots, chopped
·
2-3 large field mushrooms or portobello mushrooms, chopped
·
2 rosemary sprigs, chopped
·
a splash of cognac or brandy (optional)
·
¼ cup stock, pork or chicken
·
1 tbsp whole-grain mustard
·
200 gr/ ⅔ cup creme fraiche or heavy cream
·
salt and pepper to taste
Instructions
1. Rub your pork loin
steaks with some sea salt.
2. In a cast iron pan
or a stainless steal pan heat a tablespoon of olive oil and brown your steaks
in it for no longer than 2 minutes on each side.
3. Remove your meat on
a separate plate and set aside.
4. To the same pan add
shallots and cook on medium heat, stirring constantly to avoid burning for 3
minutes, than add mushroom and chopped rosemary and cook for 5 more minutes.
5. When shallot and
mushroom juices evaporate and the pan is dry, hit it with a shot of cognac
while scraping the burnt bits with a wooden spoon.
6. Add stock,whole
grain mustard, creme fraiche and stir to combine.
7. Return pork loin
steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and
take the pan off the heat. Taste and add salt and pepper if needed. Enjoy with
rice or potatoes.
