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Tarragon Pork Steaks with Mushroom Mustard Sauce

by Lindsay Law (follow)
Dinner (2274)      Mushrooms (190)      Pork (120)      Tarragon (2)     
These pork steaks make a tasty supper, accompanied by new potatoes and peas or green beans. They're a great way to turn generic pork steaks into something a little more tasty and impressive.

Tarragon Pork Steaks mushroom
All of the ingredients that you'll need

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings

4 pork steaks
3 sprigs of fresh tarragon
1 tbsp vegetable oil
3 shallots
300g chestnut mushrooms
2 garlic cloves
25g butter
100ml white wine
250ml single cream
1 tbsp Dijon mustard

Heat the vegetable oil in a large, heavy-bottomed frying pan. Finely chop the fresh tarragon.

Tarragon Pork Steaks mushroom
Tarragon has a very distinctive, aniseed taste. It's quite strong by itself, but is lovely when it's used to flavour meats or sauces

Season the pork steaks on both sides with salt and pepper and then rub in the tarragon. Pop the pork steaks in the frying pan and cook for 4 minutes on the first side.

Tarragon Pork Steaks mushroom
I use the packet to rub in the tarragon. It's a useful container

While the pork is cooking, start to prepare the sauce. If you used your hands to rub in the tarragon, make sure you wash them and any other cooking utensils or chopping board you used for the raw pork. Firstly, peel and chop the shallots very finely.

Shallots, board, knife
The shallots are tricky to slice finely, so make sure you have sharpened your knife.

Once the pork has been cooking for 4 minutes, turn them over and cook the other side for 4 minutes.

Slice the mushrooms finely and mince the garlic in a garlic crusher, or crush it under the flat of a knife and then chop it very finely.

Shallots, board, knife
The mushrooms just need to be wiped rather than washed.

If you have thin pork steaks, they should now be cooked. If they are thicker they will need a little longer. When they are golden on the outside, and no pinkness remains in the centre, remove them and set them aside. Cover the plate with tin foil.

Shallots, board, knife
The pork will release delicious juices that you will use later in the recipe.

Now melt the butter in the pan you were frying the pork in and add the mushrooms, shallots and garlic. It will take about 5 minutes for everything to soften.

Shallots, board, knife
The mushrooms, garlics, and shallots all cooking away in the pan.

Add the white wine to the pan with the mushrooms, and turn up the heat, using the wine to deglaze the pan of any crispy bits left over from the pork. Once it has cooked for about 2 minutes, and started to thicken, stir in the cream, mustard, and juices from the resting pork. Cook for another 2 minutes.

Mushroom, sauce, mustard
The sauce is starting to thicken and is now almost ready.

Transfer everything to a plate with the potatoes and peas, and enjoy!

Pork, tarragon, potatoes, peas
The finished dish.

I like this Recipe - 9
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