Pork steak open sandwiches with pepper sauce

• porsi: 4

Bahan-bahan

500g pork fillet, cut into eight thick slices 1

Salt and black pepper

1 tsp rapeseed oil

2 ciabatta rolls, halved

For the pepper sauce:

2 tsp rapeseed oil

300g chestnut mushrooms, sliced

1 gadic clove, crushed

40ml brandy, whiskey or white wine

½ tbsp cracked black peppercoms

100ml cream

2 tsp Dijon mustard

To serve:

Chips and/or salad

Petunjuk

1 Place the pork slices between two sheets of cling film and bash with a rolling pin until they are about 3mm thick. Season with salt and black pepper.

2 Heat a large griddle pan over a medium-high heat and brush with the rapeseed oil. Cook the pork for 1-2 minutes per side or until just cooked through. Remove from the pan and allow to rest for five minutes.

3 Meanwhile, make the sauce. Heat the oil in a pan over a medium-high heat. Cook the mushrooms for 5-6 minutes until golden brown, then turn the heat to medium.

4 Add the garlic and cook for one minute, then pour in the brandy, whiskey or wine. Cook for two minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Stir in the peppercorns, cream and Dijon mustard. Season to taste with salt and add a splash of hot water if the sauce seems too thick.

5 Once the pork has rested, sitr any juices from the plate into the pepper sauce.

6 Toast the cut sides of each ciabatta. Place one ciabatta half on each plate and add two slices of pork to each. Spoon over the pepper sauce and serve with chips or salad leaves.