Mad Butcher's Butcher Est. 1971

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Pork Steak with Mustard and Honey Cream Sauce


- 4 pork rump steaks
- Oil
- Salt and pepper to taste
- 1/2 teaspoon fennel seeds
- crushed
- For the Sauce:
- 50g butter
- 1/2 onion
- diced
- 3 cloves garlic
- finely chopped
- 2 tablespoons flour
- 3 tablespoons wholegrain mustard
- 3 tablespoons hot English mustard
- ½ cup chicken stock
- 1 tablespoon honey
- ½ cup cream
- Salt and pepper
- to taste
Serves : 4
Cooking time: 10mins / 15mins


To make the sauce, fry the onion and garlic in butter until soft. Sprinkle the flour over and stir thoroughly so there are no lumps. Slowly add the chicken stock while stirring. Add the remaining sauce ingredients, and season.

Heat the gill to medium to high heat. Season the pork steaks and brush with oil. Cook for 5 minutes on either side, and set aside to rest for 2 minutes off the heat.

Serve with sauce and mashed potato.


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