Pork Steak with Mushroom Sauce
by Editorial Staff
Pork loin steak on the bone, with a creamy sauce with demi glass.
Cook: 30 mins
Servings: 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)
Directions
- 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!
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