Pork Steaks Dianne
|Pork steaks||680 Gram (4 Pieces, 170 Gram Each)|
|Mushrooms||115 Gram, sliced|
|Minced green onions||2|
|Demi glace sauce||375 Milliliter|
Wrap the bacon around the steaks.
In a large skillet, heat the butter.
Fry the steaks in the butter for 6 minutes per side.
Remove and reserve hot.
Add the mushrooms to the pan and saute until tender.
Add the green onions and carefully flame with the brandy.
Stir in the demi-glace, sherry and cream, reduce the liquid to 3/4 of a cup (175 ml).
Place the steaks onto serving plates, pour the sauce over the steaks and serve.