Today's kitchen guest has gone from being a supermodel to a super chef! Lorraine Pascale has more than proved that she has the true recipe for success and shows us how to make a tasty tarragon pork with a creamy mushroom sauce.
4-8 pork loin steaks (depending on the size)
3 sprigs of fresh tarragon
For the champ
1kg floury potatoes
1 bunch of spring onions
For the sauce
300g chestnut mushrooms
2 garlic cloves
100ml white wine (or Calvados, or chicken stock)
1 tbsp Dijon Mustard
Salt and freshly ground black pepper
1. Put the kettle on. While you wait, peel the potatoes and cut them into about 2cm-thick slices. Tip them into a large pan set on a high heat. Pour the boiled water over, pop the lid on and when it comes back to the boil, remove the lid and leave to bubble away for 10-12 minutes or until tender.
2. Meanwhile, cook the pork. Put a good drizzle of oil into a large frying pan over a medium to high heat. Pick the leaves from the tarragon and finely chop them. Season the pork steaks on both sides and then rub the tarragon in with your hands. Add the pork steaks to the pan and leave to fry for about 4 minutes on their first side.
3. While they are cooking away, start prepping the sauce ingredients by peeling and finely chopping the shallots. After the pork has been cooking for 4 minutes, flip it over to cook for another 4 minutes.
4. Finely slice the mushrooms and peel and finely chop the garlic for the sauce. Trim and finely slice the spring onions (the green and white bits) for the champ.
5. The pork steaks should now be cooked. They should have no pinkness remaining in their centre and be lovely and golden on the outside. Remove them onto a plate and cover with tin foil to rest and keep warm.
6. Melt the butter for the sauce in the pork pan and add the shallots, mushrooms and garlic. Cook for about 5minutes, stirring every so often, until softened.
7. Meanwhile check the potatoes are tender, then drain them well and return them to the pan. Add the butter, a good amount of salt an pepper and mash really well. Stir in the prepared spring onions and put the lid on to keep everything warm.
8. Add the white wine (or Calvados or chicken stock) to the now-cooked mushroom mixture, then turn up the heat, scrape any bits from the bottom and leave to bubble away for 2minutes. Next stir in the cream, Dijon mustard and juices from the resting pork and season with salt and pepper to taste. Bubble away for a final minute or two.
9. Meanwhile, start to plate up. Spoon the champ into the centre of each serving plate. Sit two pork steaks on top of each and then spoon the warm mushroom sauce over.