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Pork steaks with a mustard and gherkin sauce

A delicious recipe to add new dimensions of flavour to pork .
To soak up all the delicious juices, some creamy mash is the perfect accompaniment.

Serves 4


2 tbsp sunflower oil
4 pork collar steaks (about 150g / 5½oz each)
30g / 1 oz butter
80ml / 2½ oz / 1/3 cup single cream
1 tsp wholegrain mustard
1 tarragon sprig
4 small gherkins, halved and sliced in strips
Sea salt and freshly ground black pepper

For the creamed mashed potatoes:

1kg floury potatoes, preferably Yukon Gold
100ml full fat milk
100ml double cream
2 garlic cloves (optional)
Sea salt and freshly ground black pepper


Preheat the oven to 140℃ / 275℉ / gas 1.

Warm the oil in a non-stick frying pan over a medium heat. Add the steaks and cook for 3-4 minutes on each side until golden brown, adding the butter when you turn them over.

Remove from the pan and keep warm in the oven.

Add 4 tablespoons water to the pan to deglaze. You should end up with a pale golden liquid.

Bring to a simmer over a low heat and slowly stir in the cream and mustard. Add the tarragon and gherkins and season with salt and pepper.

Divide steaks onto four plates, pour the sauce over and immediately with creamed mashed potatoes.

For the mashed potatoes: Preheat the oven to 200C. Wash the potatoes thoroughly, put in a large sauce pan, cover with water and add a pinch of salt. Bring to the boil, then simmer for 30-40 minutes or until completely cooked through. Drain quickly and place the potatoes on a baking sheet. Put the potatoes into the pre-heated oven for 10 minutes, then peel.

While still warm quickly pass the potatoes through a sieve, mouli or ricer. Do not allow them to cool, or the mash will be gluey. Cover and set aside.

Put the milk, cream and garlic, if using, in a saucepan and bring to the boil. Remove from the heat and pour half the mixture over the potato mixture. Mix well, then add the rest of the liquid little by little. Season with salt and pepper and serve hot.

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