Pork Steak with Mushroom Sauce

by Editorial Staff

Pork loin steak on the bone, with a creamy sauce with demi glass.

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Main Dish
Servings (Default: 1)

Ingredients

Loin on the bone – 500 g
Cream – 70 ml
Shallots – 30 g
Red wine – 30 ml
Champignons – 60 g
Butter – 10 g
Vegetable oil – 20 g
Knorr demi-glass dry mix – 1 tbsp without a slide (diluted with water to a thick mass)

Instructions

Rinse the steak, pat dry with a paper towel, season with salt (I used grilling seasoning), and pepper. Leave on for an hour or more.
Cut the mushrooms into quarters, fry in a mixture of butter and vegetable oils. Add onion, after a couple of minutes – wine, let it evaporate for 5 minutes. Then add the cream, and after a minute – demi glass sauce. The sauce is ready.
Fry the steak in a grill pan, over medium heat, 5 minutes on each side. Next, send the pork steak to the oven, preheated to 180 degrees, for 20 minutes in convection mode. Please note that I have a huge piece. If you have less, then, of course, you need to shorten the cooking time, because the inside of the pork steak should be juicy, but without blood.
Put the finished steak on a plate, place the mushrooms next to it. Pour the sauce over the steak, decorate with herbs.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.