Pork Steak with Mushrooms and Mustard
Ingredients
- Ingredients
- 100 grams small black olives
- 6 Pearl onion (from a jar)
- 4 small garlic cloves
- 80 grams sun-dried tomato in oil
- 1 lemon
- 2 Tbsps clarified butter
- 4 Pork (each 160 grams)
- 500 grams button Mushroom
- salt
- peppers
- For mustard
- 4 Figs
- 3 Tbsps Fig mustard
- 3 Tbsps Crème fraiche
Preparation steps
Peel the garlic cloves, drain the onions. Clean the mushrooms with a kitchen towel, cut off the stem approaches. Drain the tomatoes and chop coarsely. Season the meat with salt and pepper, cook in butter on each side 2-4 minutes until hot, wrap in aluminum foil and keep warm in the oven at 80°C (approximately 175°F). Rinse the lemons, zest thin and squeeze the juice. Sauté the mushrooms in the remaining butter and add the tomatoes, onions, garlic cloves and the lemon juice. Simmer for 3-5 minutes, add the olives, heat through and season with salt, pepper and lemon zest. Remove the meat from the oven, pouring the resulting gravy in the mushrooms in the pan. Serve the steaks on plates, top with the mushroom vegetables and garnish with lemon zest.
For the mustard, rinse the figs and cut crosswise to the base, but do not cut through. Gently fold a little apart and place on plates. Stir the mustard with the cream fraiche until smooth and dollop on the center of each steak.
