Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce
pork loin steaks
large field mushrooms or portobello mushrooms
a splash of cognac or brandy
pork or chicken
gr/ ⅔creme fraiche or heavy cream
salt and pepper to taste
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 pepper if needed. Enjoy with rice or potatoes