Ingredients
4 Pork loin steaks
1 Tbsp olive/rapeseed oil
2 Shallots (finely chopped)
2-3 Large portobello/flat mushrooms (finely chopped)
2 Rosemary sprigs (chopped)
A splash of brandy (optional)
2 fl oz pork or chicken stock
1 Tbsp wholegrain mustard
200g Longley Farm Crème Fraiche or double cream
Salt & pepper to taste
Method
- Rub the pork steaks with sea salt
- In a large frying pan (big enough for all the ingredients) heat the oil and then brown off the pork steaks for approx 3 minutes on each side
- Remove the steaks from the pan and set aside on a plate
- Add the shallots to the pan using the retained juices to fry on a medium heat for 3 minutes, stirring constantly to avoid burning. Then add the mushrooms and rosemary and cook for a further 5 minutes
- Add a splash of brandy and then add the stock, mustard and crème fraiche and stir together.
- Return the pork steaks to the pan (along with the juices) and bring it to a gentle boil, then turn down and simmer for 2 minutes longer.
- Taste and season as required. Serve with rice or potatoes and fresh green vegetables. Enjoy!