Member recipe

Mustard & Tarragon Pork Steaks

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 5 minutes Cook:

Skill level

Easy

Servings

Serves 4

An elegant dinner dish which is inexpensive and easy to prepare

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 8 pork steaks, about 4 oz each
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • ⅔ cup chicken stock
  • ½ cup heavy cream
  • 4 teaspoons wholegrain mustard
  • 1 tablespoon chopped fresh tarragon
  • salt and black pepper

Method

  1. Season the steaks on both sides with salt and pepper

  2. Heat the butter and oil together in a large skillet and as soon as the butter stops foaming add the steaks. Cook over a medium heat for 3–4 minutes each side until golden. Remove from the pan and wrap loosely in foil. Rest for 5 minutes.

  3. Add the stock to the pan and simmer for 3 minutes then stir in the cream and mustard and simmer gently for 1–2 minutes until thickened slightly. Add the tarragon and remove from the heat.

  4. Arrange the pork on plates, pour over the sauce, and serve with some steamed green vegetables, if desired.

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.