Ingredients

Method

• 1 T hot English or Dijon mustard
• 1 t Worcester sauce
• 2 T olive oil
• Sea salt and freshly ground black pepper
• 400 - 500 g pork steaks, trimmed
• Watercress, to garnish
• For the mushroom sauce:
• 250 g portabellini mushrooms, quartered
• 2 T olive oil
• 1 sprig fresh rosemary
• 1 T flour
• 1/2 cup organic beef stock
• 1/4 cup Port (alternatively use more stock)
• 1 clove garlic, crushed
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C.

Mix the mustard, Worcester sauce, olive oil and seasoning and pour over the steaks. Brown in a non-stick pan.

Place in an oiled baking pan, pour over the mushroom sauce and bake for 5 to 10 minutes or until tender. Garnish with watercress.

To make the sauce, fry the mushrooms with the olive oil and rosemary until just cooked. Sprinkle over the flour and stir.

Add the stock and Port and stir until thick. Add the garlic and season to taste.