Prep: 20 minutes
4 Chef's Prime Filet (3/4-inch-thick boneless pork rib end steak)
Nonstick vegetable spray coating
1 cup chicken broth
1 teaspoon fines herbs (parsley chervil, chives, crushed tarragon)
1/2 cup sliced leeks
OR
1/2 cup small onions
1/2 cup small mushrooms, quartered
3 ounces process Gruyère cheese, shredded
2 tablespoons dry white wine
Servings: 4
Spray a large skillet with nonstick coating. Cook pork over medium-high heat for 4 minutes. Turn over and cook 4 minutes more or until pork is done (slightly pink in the center). Remove pork from skillet; keep warm. Carefully add broth to hot skillet. Stir in fine herbs, leeks and mushrooms. Boil gently 4-6 minutes or until vegetables are tender and mixture is reduced, about 5 minutes. Stir in cheese until melted. Add wine. Serve Gruyère Sauce with pork.
4 Chef's Prime Filet (3/4-inch-thick boneless pork rib end steak)
Nonstick vegetable spray coating
1 cup chicken broth
1 teaspoon fines herbs (parsley chervil, chives, crushed tarragon)
1/2 cup sliced leeks
OR
1/2 cup small onions
1/2 cup small mushrooms, quartered
3 ounces process Gruyère cheese, shredded
2 tablespoons dry white wine
Servings: 4
Spray a large skillet with nonstick coating. Cook pork over medium-high heat for 4 minutes. Turn over and cook 4 minutes more or until pork is done (slightly pink in the center). Remove pork from skillet; keep warm. Carefully add broth to hot skillet. Stir in fine herbs, leeks and mushrooms. Boil gently 4-6 minutes or until vegetables are tender and mixture is reduced, about 5 minutes. Stir in cheese until melted. Add wine. Serve Gruyère Sauce with pork.
