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Pork Steaks with Madeira Reduction, Potato Mash, Roasted Carrots

Course: Main Course
Cuisine: Modern Australian

Ingredients

For the pork:

  • 4 pork steaks approximately 2cm
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp black peppercorns
  • Salt to season
  • 2-3 tbsp olive oil

For the Madeira reduction:

  • 85 gms shallots; finely chopped
  • 30 gms leek white and pale parts; sliced
  • 2 medium garlic cloves; crushed
  • 1 tsp coriander seeds
  • 1 dried bay leaf
  • 375 ml Madeira

For the mashed potato:

  • 500 gms potatoes I used russet but you can use any which lends a creamy texture
  • 2 large garlic clove
  • 5 tbsp unsalted butter
  • ½ cup milk
  • 1 tsp dried oregano
  • Salt to season
  • Black pepper to season
  • 1 tsp chives; finely chopped
  • 1 tsp chives; finely chopped

Instructions

For the pork:

  • To prepare the rub, pound the coriander seeds, fennel seeds and black peppercorns using a mortar and pestle.
  • Add to the pork steaks along with the olive oil and season well with salt. Rub thoroughly on both sides of the steak and keep aside for at least 15 minutes.
  • Heat a pan to high (you may use a grill) and then reduce to medium high. Place the pork steaks and cook on one side for 6 minutes. Then turn over and cook for another 2 minutes. Remove from pan and rest for another 2 minutes (cover while resting). I do not add more oil to the pan as the steaks are oiled well but you may add if you wish to.

For the Madeira reduction:

  • Combine all the ingredients in a saucepan and cook on low heat for about 30-40 minutes or till the liquid has almost halved. Strain and keep aside.

For the mashed potato:

  • Cook the potatoes in salted boiling water till soft.
  • Add 2 tbsp butter to a small pan along with the garlic; cook on low heat till garlic turns golden. Remove from flame and add the oregano. Keep aside.
  • In another pan, place the potatoes, milk and remaining butter. Mash and cook on low heat whisking continuously till you get a smooth, creamy mixture.
  • Season with salt and pepper; remove when desired texture has been achieved. If you want super creamy texture, pass the mashed potatoes through a sieve (I didn’t do this, though).
  • Add the melted garlic infused butter to the mashed potatoes and stir through; garnish with chopped chives.