Pork Ribeye Steaks with a Mustard Cream Sauce
2 Redhill Farm Free Range Pork Rib Eye Steaks
Glug of Ownsworth's Rapeseed Oil
2 Shallots (finely diced)
300ml White Wine (Suggest Oven's Farm Vineyard Solaris)
1 tsp Wholegrain Mustard
2 -4 Tablespoons double cream or Crème Fraiche (or 2 of each)
Freshly Ground Sea Salt & Black Pepper
Heat a deep frying pan or skillet until hot and add a glug of Rapeseed Oil.
Heat through and then sear the Rib Eye steaks on a high heat for about 3 mins each side.
Remove steaks from the pan onto a warm roasting tray and finish off in the oven at 180C (160C Fan) - don't over cook, the pork can be just pink in the middle. Then remove from the oven and keep warm.
While the pork is in the oven, sauté the shallots in the same frying pan with the pork juices in over a medium heat until soft but not browned.
Turn up the heat, add the wine and let it bubble away to drive off alcohol, then add the mustard and stir in 2-4 tablespoons of double cream and/or creme fraiche depending on your taste.
Season with salt & pepper and simmer on low heat for a few mins.
Place steaks on warm plates and serve with the mustard and cream sauce, and garnish with chopped parley.