Summary

Ingredients

• 750 g pork, lean, in one piece
• 6 pork neck steak (s) à 200 g

For the sauce:

• 40 g butter, room temperature, mildly soured
• 40 g wheat flour
• 150 g shallot (s), finely diced
• 600 ml vegetable stock
• 125 ml white wine, drier
• 125 ml sweet cream
• 3 tablespoon soy sauce, dark, naturally brewed
• 2 tablespoon Worcestershire sauce
• 1 large lemon (s), juice it
• 2 bay leaves, dried
• Salt and pepper, whiter, finely ground

Moreover:

• some wheat flour for flouring
• some oil for frying
• paprika powder, noble sweet
• 6 slices cheddar cheese

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Instructions

1. Knead the room temperature butter and flour together.
2. Melt the diced shallots and the flour butter in a pan over low heat and sauté until the mixture is light yellow-brown. Deglaze with the white wine and let it reduce. Then deglaze again with the cold broth. Add the juice of the squeezed lemon, the soy sauce and the bay leaves and let simmer for about 10 minutes. So the floury taste is overcooked. Remove the bay leaves, stir in the Worcestershire sauce and cream, season with salt and pepper and stir again.
3. In the meantime, wash the sheer meat and pat dry. Cut into small cubes and flour. Shake off the excess flour and fry the cubes in an oiled, preheated roaster. Top up with the prepared sauce, simmer again for 5 minutes, stirring occasionally, and season if necessary.
4. Wash the 6 neck steaks and pat dry. Season with the paprika powder, salt and pepper and sear them in a preheated roaster until they are cooked through.
5. Place the meat slices on a baking sheet. Spread the spicy meat sauce on top and cover each with a slice of cheese. Baked golden brown under the kitchen grill.
6. After a 5-minute rest period, the steaks au four are ready to serve.