Pork Steak with Porcini Mushroom Sauce

For the pork steaks with porcini mushroom sauce, trim the fillets if necessary, i.e. remove tendons and fat residues. Season well with salt and freshly ground pepper from the mill. Leave to stand for a good 10 minutes.

Meanwhile, clean the porcini mushrooms well (do not wash them if possible) and chop them. Finely chop the shallots. Heat some oil in a suitable grill pan and sear the fillets vigorously on all sides. Reduce heat and fry for between 5 and 10 minutes, depending on the thickness of the steaks and the desired cooking point. Lift out, wrap in aluminum foil and let rest.

Pour off excess fat from the pan and heat fresh butter in it. Add shallots and sauté briefly. Mix in garlic as well as mushrooms and sauté until liquid has evaporated. Deglaze with beef broth, bring to a boil, then add whipping cream and reduce sauce until creamy. Season to taste with salt, pepper and caraway seeds. Unwrap steaks from foil and arrange on well warmed plates. Pour the steak juice left in the foil to the sauce. Stir the chopped parsley into the sauce and pour it over the steaks.

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