This delicious Pork Steak and Creamy Tarragon Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Paste
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Put both on a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pick the tarragon leaves from their stalks and finely chop (see ingredients for amount, discard the stalks).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Stir-fry until softened, 4-6 mins.
Once softened, transfer to a bowl and set aside.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Season the pork with salt and pepper.
Once hot, fry the pork steaks until browned, 2-3 mins each side. Reduce to medium heat and fry for 4-6 mins more, turning every couple of mins.
Once cooked, remove to a plate, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
Pop the frying pan back on medium heat and add the cooked leeks, chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then simmer until the liquid has reduced by half, 2-3 mins.
Once thickened, stir in the soured cream and tarragon until piping hot, then remove from the heat. Taste and season with salt and pepper if needed.
Once rested, slice the pork widthways into 2cm pieces and transfer to your plates.
Spoon the tarragon sauce over the pork, then serve with the roasted potatoes and carrots alongside. Enjoy!