Tarragon pork steaks with mustard and mushroom sauce and champ
Young Cook Finalist Recipe
- Miss F. O’Reilly
- St Louise’s Comprehensive College
- Key Stage 4
- Pork steaks:
- 4–8 large pork loin steaks (depending on size)
- 3 springs of tarragan, finely chopped
- 3 shallots, finely chopped
- 300g chestnut mushrooms, finely sliced
- 2 garlic cloves, finely chopped
- 25g Northern Ireland butter
- 100ml white wine
- 25ml Northern Ireland single cream
- 1 tbsp Dijon mustard
- Salt and pepper (to season)
- 1kg potatoes, sliced
- Spring onions, finely sliced
- 50g Northern Ireland butter
- Put potatoes on to boil.
- Season the pork steaks on both sides with salt, pepper and tarragon. Fry in a little oil over a medium heat for about 4 minutes on one side. Flip over and cook for a further 4 minutes. Remove and cover with in foil to rest and keep warm.
- Melt the butter for the sauce in the pork pan and add the shallots, mushrooms and garlic. Cook for about 5 minutes, stirring every so often, until softened.
- Once the potatoes are cooked, drain and return to the pan. Add the butter, seasoning and mash well. Stir in the spring onions. Place lid on top to keep warm.
- Add the white wine to the cooked mushroom mixture, simmer for 2 minutes. Stir in the cream, Dijon mustard and juices from the resting pork and season with salt and pepper to taste. Simmer for 1–2 minutes.
- To serve, place the champ into the centre of each serving plate. Place one/two pork steaks on top and spoon the warm mushroom sauce over.