Pork Steaks with Mushroom Crust

Preheat the oven to 80 °C and heat a plate and the plates as well.

Season the pork steaks with salt and pepper. Heat the clarified butter in a frying pan until it is hot. Sear the pork steaks for a minute and a half on each side. Remove from the frying pan, brush thinly with the mustard, place on the preheated plate and cook in the middle of the 80 °C stove for thirty minutes.

Put the frying pan aside.

In the meantime, clean the mushrooms and cut them into small cubes.

In the pan set aside, heat the olive oil. Sauté the peeled and finely chopped shallot until translucent. Increase the heat and sauté the mushroom cubes.

Season with salt and pepper and stir in the finely chopped marjoram leaves. Drain the mushrooms in a sieve and drain very well.

Thinly remove the crust from the toast and chop finely.

In a small baking bowl, mix the softened butter with a little salt until peaks form. Add the toast and the drained mushrooms and mix everything together very well.

After thirty minutes of cooking, remove the steaks from the pan and the heated plates. Set the oven grill to 230 °C. Spread the mushroom mixture evenly over the steaks. Immediately return to the oven and cook under the broiler for three to four minutes, keeping an eye on the steaks, as the mushroom crust may be damaged.

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