Hunter's Steak with Mushroom Cream Sauce

Steps

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1. 1
   Divide the 600g pork loin into four equal portions and gently flatten each piece with a meat mallet, using light pressure to just shape the meat without overworking it.
   ▶ ≈1:25
2. 2
   Season both sides of each pork piece evenly with salt, pepper, and any preferred spices, ensuring thorough coverage.
   ▶ ≈1:49
3. 3
   Lightly dust both sides of the seasoned pork with flour, tapping gently to remove excess.
   ▶ ≈2:20
4. 4
   Heat oil in a pan until very hot. Carefully place the floured pork pieces in the pan and sear until golden brown on both sides, creating a nice crust. Remove and set aside.
   ▶ ≈2:33
5. 5
   In the same pan, gently sauté the minced garlic in the remaining cooking fat, being careful not to let it burn.
   ▶ ≈5:06
6. 6
   Add the diced onion immediately; the natural moisture in the onion will protect the garlic from overcooking while allowing the onion to develop its aroma. Season with salt and pepper.
   ▶ ≈5:35
7. 7
   Add the sliced mushrooms to the pan and gently sauté in their own juices. The mushrooms will release moisture, creating a flavorful liquid base.
   ▶ ≈6:02
8. 8
   Once the mushroom juices have reduced slightly, deglaze the pan with white wine (or vegetable broth or pickled cucumber brine). Let the liquid reduce to concentrate the flavors.
   ▶ ≈6:22
9. 9
   Pour in the heavy cream and bring to a simmer. Let the sauce gently bubble and thicken naturally; the light flour coating on the pork will help achieve the right consistency.
   ▶ ≈7:14
10. 10
    Return the seared pork steaks to the pan with the sauce and reduce heat to low. Let the steaks simmer gently in the sauce for a few minutes so the meat and sauce flavors meld together.
    ▶ ≈7:41
11. 11
    Plate the pork steaks on preheated plates and spoon the mushroom cream sauce over them. Garnish with fresh parsley if desired and serve immediately.
    ▶ ≈8:17