Peppered pork steaks with stroganoff sauce

Name: Peppered pork steaks with stroganoff sauce
Yield: Serves 4
Ingredients: 500g pork fillet, thickly sliced; ½ tsp olive oil; ½ tbsp mixed peppercorns, crushed; 2 ciabatta rolls, halved; Mixed salad leaves, to serve; For the stroganoff sauce; 2 tsp olive oil; 300g mixed mushrooms, sliced; 1 garlic clove, crushed; 1 tsp paprika; 100ml white wine; 100ml half-fat crème fraîche; 2 tsp Dijon mustard; 2 tbsp chopped fresh tarragon

Easy
August 2007

Easy
August 2007

Serves 4
Hands on time 25 mins

Try our fancy lunch recipe; peppered pork steak is perfectly complemented by a creamy mushroom sauce and served on toasted ciabatta.

Nutrition: per serving

Calories: 339kcals
Fat: 13.6g (5g saturated)
Protein: 32.8g
Carbohydrates: 18.6g (2.4g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 339kcals
Fat: 13.6g (5g saturated)
Protein: 32.8g
Carbohydrates: 18.6g (2.4g sugars)
Salt: 0.8g

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Ingredients

500g pork fillet, thickly sliced
½ tsp olive oil
½ tbsp mixed peppercorns, crushed
2 ciabatta rolls, halved
Mixed salad leaves, to serve

For the stroganoff sauce

2 tsp olive oil
300g mixed mushrooms, sliced
1 garlic clove, crushed
1 tsp paprika
100ml white wine
100ml half-fat crème fraîche
2 tsp Dijon mustard
2 tbsp chopped fresh tarragon

Ingredients

500g pork fillet, thickly sliced
½ tsp olive oil
½ tbsp mixed peppercorns, crushed
2 ciabatta rolls, halved
Mixed salad leaves, to serve

For the stroganoff sauce

2 tsp olive oil
300g mixed mushrooms, sliced
1 garlic clove, crushed
1 tsp paprika
100ml white wine
100ml half-fat crème fraîche
2 tsp Dijon mustard
2 tbsp chopped fresh tarragon

Method

Sandwich a pork slice between 2 sheets of cling film and lightly bash out with a rolling pin until about 3mm thick. Set aside and repeat with the remaining slices. Brush the pork with the oil, then scatter the peppercorns over both sides.
Make the stroganoff sauce. Heat the oil in a non-stick frying pan, add the mushrooms and fry until lightly golden. Reduce the heat, add the garlic and paprika, fry for 1 minute, then add the wine. Reduce the wine by half and remove from the heat. Stir in the crème fraîche, Dijon and tarragon, and season – add a little hot water if it seems too thick. Keep warm.
Heat a large, non-stick frying pan or griddle pan over a medium-high heat. Add the slices of pork and cook for 1-2 minutes each side or until just cooked through. Remove from the pan and rest for a few minutes.
Toast the cut-side of each roll. Place 1 half on each plate and divide the pork slices between them. Spoon over the hot stroganoff sauce and serve with mixed salad leaves.

Method

Sandwich a pork slice between 2 sheets of cling film and lightly bash out with a rolling pin until about 3mm thick. Set aside and repeat with the remaining slices. Brush the pork with the oil, then scatter the peppercorns over both sides.
Make the stroganoff sauce. Heat the oil in a non-stick frying pan, add the mushrooms and fry until lightly golden. Reduce the heat, add the garlic and paprika, fry for 1 minute, then add the wine. Reduce the wine by half and remove from the heat. Stir in the crème fraîche, Dijon and tarragon, and season – add a little hot water if it seems too thick. Keep warm.
Heat a large, non-stick frying pan or griddle pan over a medium-high heat. Add the slices of pork and cook for 1-2 minutes each side or until just cooked through. Remove from the pan and rest for a few minutes.
Toast the cut-side of each roll. Place 1 half on each plate and divide the pork slices between them. Spoon over the hot stroganoff sauce and serve with mixed salad leaves.