Sunday, 24 May 2015
I like a nice piquant pepper and brandy sauce with my steak or a cream and mustard sauce with a pork loin chop. Here is an in between sauce that's a good substitute for both. It goes perfectly with fried or griddled steak, pork loin, pork chops or chicken breast. And it's so simple its probably illegal!
50-75ml of water
15-20g unsalted butter cut into small cubes.
2 or 3 heaped table spoons of creme fraiche
100g of Philadelphia cream cheese
1 teaspoon of french mustard
Fry your steak or chop as you like it in a pan. When you remove the meat, deglaze the meat juices and crispy bits from the base of the pan with 50 to 75ml of pre-boiled water over a low heat, stirring with a spatula or wooden spoon for about 1 minute or 2. Add the butter and continue stirring until it has melted. Then chuck in the rest of the ingredients and stir until they are all combined and you have a smooth sauce. You might have to break up the cream cheese a bit to achieve this. Finish by grinding in a generous seasoning of black pepper.
That's it! Honsetly, I am not kidding that is all that is needed. Nice touch is to fry up some sliced mushrooms in butter and add them to the sauce before you spoon it generously over your steaks.