Pork steaks with creamy mustard sauce
Whole grain mustard
Pork leg steak, raw
200 g, (2 x 100g steaks)
Green string beans
250 g, trimmed
2 whole, thinly sliced
Apple cider vinegar
Light sour cream
25 g, or baby spinach leaves, to serve
2 x 3 second spray(s)
- Rub 1 teaspoon mustard over the pork steaks. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork steaks for 1-2 minutes on each side, or until browned and just cooked through. Transfer to a plate and set aside to rest.
- Meanwhile, bring a small saucepan of water to the boil. Cook beans for 3-4 minutes, until tender. Drain, reserving 2 tablespoons of the cooking water.
- Lightly spray the same non-stick frying pan again with oil and heat over medium heat. Cook eschalot, stirring, for 2-3 minutes or until softened. Stir in vinegar and honey and cook for a further 1 minute. Stir in the remaining mustard, sour cream and reserved cooking water. Season with salt and pepper, then stir in the pork resting juices.
- Divide pork and beans between 2 plates, spoon over creamy mustard sauce. Serve with watercress.