Pork Steaks with Dijon Cream Sauce

Season the pork steaks generously on both sides. Heat the oil in a frying pan over high heat and cook the steaks for 4 minutes per side until golden and just cooked through. Remove and rest.

Reduce the heat to medium, add the shallots to the pan and cook for 3 minutes in the residual fat until softened.

Pour in the white wine and let it bubble for 2 minutes, then add the stock and reduce by half.

Stir in the mustard and cream, simmer for 2 minutes until the sauce is rich and glossy, then add the tarragon.

Return the pork steaks and any resting juices to the pan, coat in the sauce and serve immediately.