This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
1 tbsp olive oil
2 boneless pork loin steaks (about 300g), preferably organic
125g chestnut mushrooms, rinsed, trimmed and thickly sliced
1 level tsp flour
100ml white burgundy or other dry white wine
1 tsp chopped fresh thyme leaves
2 tbsp creme fraiche
2 rounded tsp Dijon grain mustard or other grain mustard
Salt and freshly ground black pepper
Some scissor snipped chives
Heat a medium sized frying pan and add the oil. When it's hot add the butter, then lay the pork steaks in the pan. Brown for about 3 minutes on each side, then turn the heat down and cook for a further 2-3 minutes on each side depending on the thickness of the steaks.
Remove the steaks from the pan and keep warm. Cook the mushrooms in the remaining oil and butter until lightly browned. Scoop them out with a slotted spoon and add to the pork.
Stir the flour into the pan then add the white wine and thyme and bubble up until reduced by about two thirds. Turn the heat right down and stir in the creme fraiche then add the mustard and warm through taking care not to boil the sauce which will make the mustard taste bitter.
Season with salt and freshly ground black pepper then return the pork, the mushrooms and any juices to the pan. Heat through very gently. Put a pork steak on each plate, spoon over the mushrooms and sauce and snip a few chives over the top. Serve with new potatoes and a green salad
A young Chablis or Maçon-Villages would be ideal with this dish or any cool climate, unoaked Chardonnay. A modest red burgundy would also work well.