Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 4 pork loin steaks
  • 11 tbsp olive oil
  • 12 shallots, chopped
  • 12-3 large field mushrooms or portobello mushrooms, chopped
  • 12 rosemary sprigs, chopped
  • 1 a splash of cognac or brandy (optional)
  • 1¼ cup stock, pork or chicken
  • 11 tbsp whole-grain mustard
  • 1200 gr/ ⅔ cup creme fraiche or heavy cream
  • 1 salt and pepper to tasteRub your pork loin steaks with some sea salt.
  • 1 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.
  • 1 Remove your meat on a separate plate and set aside.
  • 1 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.
  • 1 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.
  • 1 Add stock,whole grain mustard, creme fraiche and stir to combine.
  • 1 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.



Log in or Register to write a comment.