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 and dry the steaks, then unfold them flat.
2. Spread roughly 25g of the cream cheese with herbs on each slice of Parma ham.
3. Place a sage leaf and 2 pieces of dried tomato on top of each ham slice, season with salt and pepper to taste, then roll up.
4. Place one ham-and-cheese roll inside each steak and secure with wooden skewers or beef needles.
5. Heat olive oil in a large pan with a lid over medium-high heat.
6. Fry the steaks for 1 minute per side until golden.
7. Add a splash of sherry to the pan and cover with the lid.
8. Reduce heat to low and braise for 10 minutes until the pork reaches 63°C (145°F) internally.
9. Remove the steaks to a warm plate and season with salt and pepper.
10. Fry the pink pepper in the same pan over medium heat for 30 seconds.
11. Add a splash of sherry to deglaze the pan, scraping up any browned bits.
12. Pour in the meat broth and bring to a boil over medium-high heat.
13. Gradually add the cream and reduce the sauce over medium heat for 5 minutes until thickened.
14. Serve the steaks with the sauce and gnocchi or spaetzle.