Minute steaks, stuffed

Ingredients for 2 servings:

• 4 steak(s) (minute pork steaks)
• 100 g cream cheese with herbs
• 4 slice(s) of Parma ham or Serrano
• 4 leaves of sage, fresh
• 8 tomatoes, dried in oil
• sherry
• 200 ml meat broth
• 200 ml cream
• 2 tsp pepper, pink from the jar
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the steaks, dry them, and unfold them. Spread the ham with cream cheese, top each with a sage leaf and two sun-dried tomatoes, season to taste, and roll them up. Place these rolls into the minute steaks and secure with roulade pins or wooden skewers. Heat a little olive oil in a lidded pan and briefly sear the steaks on both sides. Add a dash of sherry and cover. Let it simmer over low heat for about 10 minutes. Remove the steaks from the pan, season with salt and pepper, and keep warm. Briefly fry the pink peppercorns in the pan, deglaze with sherry, and pour in the stock. Bring to a boil, then gradually add the cream and reduce. Thicken with a little cornstarch (stirred into the cream), if desired. Serve with gnocchi or spaetzle.