Pork Shoulder Steaks
Cooked in Red wine with mushrooms and Rosemary
4 Pork Shoulder Steaks
160ml of Red Wine
50g of Chestnut Mushrooms - Sliced
4 Sprigs of Fresh Rosemary
100g of Butter Seasoned Flour
- Place a Frying pan on medium/hot heat, add a tbsp of vegetable oil, Coat the shoulder steaks in the seasoned flour and carefully place into the Frying pan and colour on both sides, Place to one side.
- Cut 4 Squares of foil – large enough to make a parcel for the steak and place shiny side down place in 25 g of Butter on each and place a Steak on top, top with the sliced mushrooms and a sprig of rosemary, Fold up the edges and pour in 40ml of red wine completely fold up the edges and fold them together completely enclosing the steak,
- Place the 4 individually wrapped steaks on a baking tray and place in the centre of a pre-heated oven at 150 degrees C for about 1.5 hours.