This recipe combines the spiciness of Tasmanian pepper with the freshness of lemon, which gives the pork a special touch. Tasmanian pepper is known for its unique, slightly spicy yet fruity aroma, which is ideal for meat dishes.
Ingredients (for 4 people)
4 steaks of approx. 150g each
1-2 teaspoons of Tasmanian pepper
1 lemon
1 shallot
70g cold butter
½ teaspoon ground cumin
200 ml broth
Salt
Sugar
2 tablespoons oil for frying
preparation
Season the steaks with the Tasmanian pepper. Wash the lemon, peel it (e.g. with a zester) and squeeze out the juice. Peel the shallot and dice very finely.
Heat 1 tablespoon of oil in a large pan and fry the steaks on each side for about 2-3 minutes until golden brown. Remove and keep warm.
Heat 1 tablespoon of oil in the same pan and sauté the chopped shallot. Add the lemon juice and lemon zest to the pan along with the stock and ground cumin and bring to the boil. Let the sauce simmer for about 5 minutes until it is slightly reduced.
Stir in the cold butter in small pieces until you have a creamy sauce. Season with salt and a pinch of sugar.
Put the steaks back into the pan and heat them briefly in the sauce.
Serve the steaks with the lemon sauce and sprinkle some freshly ground Tasmanian pepper on top.
A lemony couscous and herb salad would be a good side dish, or you can also serve the dish with vegetables of your choice and potatoes.