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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pork Steak Napoleon Recipe

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This recipe for Pork Steak Napoleon is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless well-trimmed pork steaks cut 1 to 1 3/4" thick
1 tbsp. (15 ml) peanut oil
2 tbsp. (25 ml) shallots finely chopped
2 tbsp. (25 ml) cognac
1/2 c (125 ml) brown stock (made from bouillon or homemade stock)
1 c (250 ml) cream (35% cream)
salt and pepper to taste
Directions:
Directions:
Heat peanut oil in large frying pan. Season steaks with salt and pepper and sauté in hot oil until brown. Steaks are done when they have just lost their pinkness but are still juicy. Do not overcook. Add the shallots and cook for one minute. Add the cognac and cook for another minute and remove steaks. Wrap steaks in foil to keep warm. Pour brown stock into pan and reduce to half. Add the cream and reduce until desired consistency. Serve pork steaks on sauce and garnish.
Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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