Summary

Ingredients

• 6 pork steak (s) (minute steaks) approx. 80 g each
• 12 fresh sage leaves, half chopped
• 6 slices bacon
• 1 tablespoon plant cream (Culiness)
• 200 ml vegetable stock
• 1 teaspoon brandy
• 100 ml cream
• Salt and pepper, black from the mill
• possibly sauce thickener, light

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Instructions

1. Lightly salt and pepper one side of each steak, then pepper the other side. Top each steak with a bacon slice and one sage leaf, securing with a toothpick.
2. Heat fat in a large pan over medium-high heat. Fry the steaks for 2-3 minutes on each side until cooked through (internal temperature 63°C / 145°F).
3. Transfer the steaks to a plate, wrap loosely in aluminum foil, and keep warm in a 50°C (122°F) oven.
4. Pour the 200 ml vegetable stock into the pan and bring to a boil over medium-high heat. Add the 1 teaspoon brandy and the finely chopped remaining sage leaves. Reduce for about 2 minutes.
5. Stir in the 100 ml cream and the 1 tablespoon plant cream. Season with pepper and adjust salt to taste. Bring to a boil and boil for 1 minute.
6. Reduce heat to low. If needed, thicken the sauce with a light sauce thickener.
7. Return the steaks to the pan, cover with a lid, and let them warm through for 1-2 minutes.