Peppered pork steaks with stroganoff sauce
- 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.
- 13.6g (5g saturated)
- 18.6g (2.4g sugars)
- 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
- 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.
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