Yield: 2 servings
|2 tablespoons||Whole black peppercorns|
|1 tablespoon||Coriander seeds|
|2||Heart shaped pork steaks|
|50 grams||Shallots; chopped (2oz)|
|1 tablespoon||Dijon mustard|
|300 millilitres||Single cream; ( 1/2 pint)|
Crush the peppercorns and coriander seeds separately using a pestle and mortar or with the back of a frying pan on a chopping board. Crush until cracked but do not take as far as powder. Season the pork steaks and coat in the crushed spices.
Heat the oil in a frying pan until hot and cook the pork steaks for 3-4 minutes on each side. Remove from the pan and keep to one side.
In the same pan add the chopped shallots and continue to cook over a moderate heat until soft (approximately 2 minutes).
Add the mustard and brandy. (SEE CHEFS NOTE).
Finally add the cream, bring to the boil and reduce the heat to a simmer, season if necessary.
Return the steaks to the pan for 1 minute to warm through. Remove and quickly heat the sauce on a high heat for 30 seconds.
Place steaks on a plate and pour over the sauce.
Notes CHEFS NOTEAt this stage you can flambe the brandy by igniting it, this will burn out the alcohol.Be careful when doing this as it must be done as soon as you add the brandy.
Converted by MC_Buster.
NOTES : A classic simple version with added coriander for sweetness and cream for naughtiness.
Converted by MM_Buster v2.0l.