Pork Blade Steak with Tarragon Mushroom Cream Sauce
Prep time
Cook time
Total time
Recipe type: Entree,Sauce
Serves: 2-4
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 4 ounces sliced crimini mushrooms
  • 1 clove garlic, minced fine
  • 2 tablespoons minced tarragon
  • 1 tablespoon flour
  • 1 cup milk, half and half, or cream
  • 2 tablespoons extra virgin olive oil
  • 2 pork blade steaks, about ½ pound each, bone in
  • salt and pepper
  1. Heat oil and butter in a skillet and add mushrooms; cook over medium heat until all the water has been released and the mushrooms are nicely caramelized. Add garlic and cook for one minute, then add tarragon and flour and stir together. Add milk, whisking constantly to avoid lumps, and stir until thickened. Set sauce aside on simmer.
  2. Heat olive oil over medium high heat in a large skillet. Season steaks well with salt and pepper, then cook until medium well turning after 5-7 minutes per side. Wrap steaks in foil to rest for 5-10 minutes before cutting into them. Trim bone and fate away from steaks, then serve with sauce over the top.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/05/pork-blade-steak-with-tarragon-mushroom-cream-sauce/