Pork minute steaks

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 jar Cornichon(s), approx. 212 ml
• 4 tbsp rapeseed oil
• 100 ml vegetable stock
• 200 g crème fraîche
• 500 g tagliatelle pasta
• 8 pork steaks (minute steaks)
• some salt
• some pepper, colorful from the mill
• 2 tbsp leaf parsley, chopped
• some mustard, medium hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with tagliatelle and cucumber cream sauce

Peel the onion and garlic cloves and dice both finely. Drain the gherkins, pat them dry, and slice one half crosswise and the other lengthwise. Rinse the steaks and pat them dry. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Heat 2 tablespoons of rapeseed oil in a saucepan and sauté the onions, garlic, and gherkins for about 2 minutes. Then add the vegetable stock and bring to a boil briefly. Stir in the crème fraîche, cover, and simmer for about 10 to 12 minutes. Season to taste with salt, mustard, and a few turns of freshly ground pepper. Drain the tagliatelle and let it drain. Heat 2 tablespoons of rapeseed oil in a pan and sear the steaks briefly, turning occasionally, and season with a little salt and a few turns of freshly ground pepper. Then serve on plates with the tagliatelle and the cucumber cream sauce.