Minute steaks with pepper sauce

Name: Minute steaks with pepper sauce
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g cleaned salad (e.g. arugula or; 7-10 Tbsp Lettuce); 2 (150 g) Tomatoes; 1 TABLESPOON Vinegar (e.g. red wine); 7-10 Tbsp salt, white pepper; 2 teaspoons (5 g each) Oil; 2 thin pork steaks (approx. 50 g each; e.g. from leg or back); 1 knife tip clear broth (instant); 1/2 TEASPOON pickled green peppercorns; 7-10 Tbsp vegetable binder; 1 tablespoon (20 g) clotted cream; 50 g Wholemeal baguette

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g cleaned salad (e.g. arugula or
7-10 Tbsp Lettuce)
2 (150 g) Tomatoes
1 TABLESPOON Vinegar (e.g. red wine)
7-10 Tbsp salt, white pepper
2 teaspoons (5 g each) Oil
2 thin pork steaks (approx. 50 g each; e.g. from leg or back)
1 knife tip clear broth (instant)
1/2 TEASPOON pickled green peppercorns
7-10 Tbsp vegetable binder
1 tablespoon (20 g) clotted cream
50 g Wholemeal baguette

Directions

1
Wash the salad, shake dry and pluck a little smaller. Wash the tomatoes, cut into eighths. Mix vinegar, 1 tablespoon of water, salt and pepper, add 1 teaspoon of oil. Mix salad, tomatoes and marinade
2
Wash the meat if necessary, dab dry. Knock flat as desired. Heat 1 tsp. oil in a coated pan. Fry the steaks for 1-2 minutes on each side. Season and remove
3
Deglaze the roast with 4-6 tablespoons of water and bring to the boil. Stir in stock. Add peppercorns. Thicken the sauce. Stir in cream. Season to taste with salt. Arrange steaks with pepper sauce and salad. Add baguette