Pork steak in thyme and basil with peppercorn sauce

April 24, 2013

Pork steak in thyme and basil with peppercorn sauce

By April 24, 2013

The pork steak recipe belongs to Alexandra, saved me at the last minute and I will definitely make it again, as it is simply delicious. Actually, I have to confess, I've already made it three times this week. I know, too much pork, cholesterol, but we just love the recipe. I paired it with this peppercorn sauce, hope you will enjoy it. We sure did.

  • Prep Time : 20 minutes
  • Cook Time : 3h 00 min
  • Yield : 4



1. Mix 2 tbsp of oil, tomato sauce, crushed garlic, salt, pepper, paprika, rosemary, thyme and basil, in a bowl. Rub the meat with this mixture on both sides. Let it rest until the oven is heated to 240 degrees.

2. Pour the rest of the oil in a casserole, add the meat, water and wine. The liquid should cover three thirds of the meat. Cover with aluminum foil and leave it in the oven for 2-3 hours, or until it is really tender.

3. In the last 10 minutes, remove the foil and leave the meat to brown on the surface.

4. Heat a pan on a medium heat, let the wine boil, add the cognac and turn the heat low. Let it bubble for 5-10 minutes, until it reduces to half of the initial quantity. Add the cream, little by little, mixing permanently. Let the sauce boil for 10 minutes until it thickens, at medium heat.

5. Add the mustard, crushed peppercorns (I used the bottom of a pan) and some of the sauce left by the meat, leave for a few minutes then season.

6. Serve with the meat and mash potato if you like.

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