Summary

Ingredients

• 4 pork steak (s) or chop (medium to large)
• salt and pepper
• 50 ml balsamic vinegar
• 250 ml vegetable stock
• 40 g butter
• Clarified butter, for frying

For covering:

• 60 g butter
• 1 onion (s), diced
• 1 tablespoon ham, serrano or other raw
• 200 g chestnut (s), (precooked and vacuumed)
• 200 ml vegetable stock
• 1 tablespoon parsley
• 4 tablespoon, leveled breadcrumbs

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Instructions

1. For the chestnut crust, melt 20 g butter in a saucepan. Fry the onion cubes, the serrano and the chestnuts in it, fill with the stock and reduce over high heat until the liquid has almost boiled off. Let this mixture cool down a little and then do not puree too finely with the parsley in the moulinette.
2. Slightly cut into the fat on the steaks. And plate the steaks a little. Heat the clarified butter in a pan. Place the steaks and fry for 1 minute, turn and brown for another 2 minutes. After searing the steaks, season with salt and pepper and place in a flat roasting pan. Then brush generously with the chestnut puree, sprinkle with the breadcrumbs and put the remaining butter in slices.
3. In the preheated oven, crust over the middle at 220 ° C for approx. 5-10 minutes.
4. In the meantime, deglaze the roasting with the balsamic vinegar, fill up with the stock and let it reduce a little over high heat. Add the 40 g butter to the sauce, toss and season to taste.
5. Serve the sauce with the steaks.
6. A fine radicchio salad and farmer`s bread go well with it!