*4 lean, thick cut pork medallions
*Salt and pepper to season
*100 g butter
*400 g portabello mushrooms cups (or a mix of mushrooms)
*½ cup port wine or maderia
*½ cup beef stock
*1 tsp cornflour
*¼ cup thick cream
*2 tblsp chives, finely chopped
To serve: thick cut chips & steamed asparagus or broccolini
1. Season pork steaks with salt and pepper. Heat the BBQ or griddle pan on a medium heat for 3 minutes, brush steaks with oil and cook for 1 minute each side for each 1cm thickness. Rest for 5 minutes and keep warm.
2. Melt butter in a frying pan over a medium heat. Sauté mushrooms until soft for 4 minutes, pour over the port and beef stock. Reduce heat and simmer for 3 minutes.
3. Whisk together the cream, cornflour and chives. Pour into the pan and heat through until sauce is thickened.
4. Serve pork steak with creamy mushroom and port sauce. Garnish with thick golden potato chips.