Method

• Rub your pork loin steaks with some sea salt.
• In a cast iron pan or a stainless steel pan heat a tablespoon of olive oil and brown your pork loin steaks for no longer than 2 minutes on each side.
• Remove the pork to a separate plate and set aside.
• To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, than add mushroom and chopped rosemary and cook for 5 more minutes.
• When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon. Then sprinkle with flour and stir to combine.( Skip the flour if using creme fraiche for the sauce.)
• Add stock, whole grain mustard, creme fraiche and stir to combine.
• Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat. Taste and add salt and pepper if needed. Enjoy with rice or potatoes.