Caramel shallots with mustard steaks

Name: Caramel shallots with mustard steaks
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500-600 g Shallots; 1 Garlic clove; 1 Branch rosemary; 50 g Sugar; 1/2 TEASPOON Vegetable broth (instant); 6 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, black pepper; 4 Pork loin steaks (approx. 150 g each); 2 TABLESPOONS oil, 4 tsp grainy mustard

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500-600 g Shallots
1 Garlic clove
1 Branch rosemary
50 g Sugar
1/2 TEASPOON Vegetable broth (instant)
6 TABLESPOONS White wine vinegar
7-10 Tbsp salt, black pepper
4 Pork loin steaks (approx. 150 g each)
2 TABLESPOONS oil, 4 tsp grainy mustard

Directions

1
Peel the shallots. Peel and chop the garlic or press it through a garlic press. Wash the rosemary, pluck the needles
2
Melt the sugar until golden yellow. 150 ml water, broth and
3
Stir in vinegar. Bring everything to the boil and simmer at low heat while stirring until the caramel has dissolved
4
Add shallots, garlic and rosemary to the caramel stock. Cover and simmer for about 8 minutes. Then open and simmer for about 5 minutes until slightly thick. Season to taste
5
Dab steaks dry. Fry them in hot oil from each side. Season and thinly spread with mustard. Fry for about 3 minutes on each side. Serve with the shallots. Served with: roast potatoes or baguette