Valentine Pork au Poivre

Ingredients:

2 tbsp whole black peppercorns
1 tbsp coriander seeds
1/2 tsp sea salt
2 tbsp oil
2 heart-shaped pork steaks
50g shallots, chopped
1 tbsp Dijon mustard
2 tbsp brandy
300ml single cream
salt an freshly-ground black pepper, to taste

Method:

Separately crush the black peppercorns and coriander seeds in a pestle and mortar (just crush until cracked). Season the pork steaks with sea salt then coat in the crushed spices.

Heat the oil in a frying pan until hot then add the pork steaks and cook for about 3 to 4 minutes from each side. Remove from the pan to a warmed plate and set aside.

Add the chopped shallots to the pan and cook for about 2 minutes over medium heat, or until soft. Now stir in the mustard and brandy before whisking in the cream. Bring the mixture just to a boil, reduce to a simmer and adjust the seasonings to taste.

Return the pork steaks to the pan and heat for 1 minute to warm through. Remove the steaks to your serving plates, heat the sauce quickly on high heat for 30 seconds then pour over the steaks. Serve immediately.

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