Summary

Ingredients

• 4 steak (s) (minute pork steaks)
• 100 g cream cheese with herbs
• 4 slices Parma ham or Serrano
• 4 fresh sage leaves
• 8 tomato (s), dried in oil
• sherry
• 200 ml meat broth
• 200 ml cream
• 2 teaspoons pink pepper from the glass
• salt and pepper
• olive oil

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Instructions

1. Wash, dry and unfold the steaks. Cover the ham with cream cheese, place one sage leaf and two pieces of dried tomatoes on top, season to taste and roll up. Place these rolls in the minute steaks and close with beef needles or wooden skewers. Heat some olive oil in a pan with a lid, fry the steaks briefly on both sides. Add a dash of sherry and put the lid on. Let it steep for about 10 minutes over a low heat. Take the steaks out of the pan, season with salt and pepper and keep warm. Briefly fry the pink pepper in the pan, deglaze with sherry and add the broth. Bring to the boil and gradually add the cream and let it boil down. If necessary, bind with a little cornstarch (stirred into cream).
2. Gnocchi or spaetzle go well with it.