Saddle Of Pork Steak Gratinated with Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pork steak (s) (from pork salmon), approx. 1 cm thick
- 1 tomato (s), depending on size
- 1 pickle (s), depending on size
- 2 slices cheese, (Gouda)
- 150 ml beef broth, (instant)
- 0.5 ½ cup crème fraîche or cream
- 1 teaspoon Dijon mustard
- salt and pepper
- Oil, or clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the pork loin steaks, pat dry, season with salt and pepper.
- Wash and slice the tomato. Cut the cucumber into slices. Halve the gouda slices and remove the bark.
- Fry the pork loin steak in a little oil or clarified butter for about 2 minutes on each side. Place in an ovenproof dish and top with tomatoes, cucumber and cheese.
- For gratinating, place in the preheated oven until the cheese has melted. Top heat or grill functions work best.
- While the steaks are in the oven, boil off the roasting residues with the broth, stir in the creme fraiche and mustard, reduce a little. You can also use cream instead of creme fraiche.
- If necessary, thicken a little.
- When the cheese has melted, remove the steaks and place on plates.
- Pour the leaked meat juice into the sauce, season to taste and, if necessary, season with a little salt and pepper.
- Then spread the sauce around the steaks so that the steaks lie in a bed of sauce. Place the desired side dishes on the plate and serve.
- French fries, croquettes, but also a baked potato with herb quark taste great with it.
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