PORK LOIN STEAKS IN CREAMY SHALLOT SAUCE WITH MUSHROOMS

By porklion

Ingredients

• 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)
• 1/4 cup stock, pork or chicken
• 1 tbsp whole-grain mustard
• 200 gr/ 2/3 cup creme fraiche or heavy cream
• salt and pepper to taste

Details

Adapted from pinterest.com

Preparation

Step 1

Rub your pork loin steaks with some sea salt. 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.

Remove your meat on a separate plate and set aside.
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.

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.

Add stock,whole grain mustard, creme fraiche and stir to combine.
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 peeper if needed. Enjoy with rice or potatoes.