|500 g||pork steaks|
|5 tbsp||olive oil (divided)|
|1 g||curry powder|
|1½ g||smoked salt|
|1 tbsp||Dijon mustard|
A cold, crisp German pilsner goes supremely well with this dish. It cleanses the palate, but doesn’t overwhelm pork’s straightforward flavor.
Preheat oven to 200°C/390°F. Cut potatoes into thin, French fry-shaped strips. In a large bowl, toss with olive oil, curry powder, ground nutmeg, and smoked salt. Transfer to a parchment paper-lined baking sheet and bake in preheated oven, turning occasionally, at 200°C/390°F for approx. 25 – 30 min. until crispy and golden.
Pluck leaves from tarragon sprigs and roughly chop. In a small bowl, mix together soft butter and tarragon leaves. Season to taste with salt and pepper.
Place tarragon butter onto a piece of parchment paper. Roll into a log and transfer to the fridge.
Pat steaks dry with kitchen towel. Season to taste with salt and pepper. In a large frying pan, heat olive oil over medium heat and cook steaks for approx. 3 – 4 min. per side. Remove pan from heat and let steaks rest for approx. 3 – 5 min. before serving. In the meantime, cut tomatoes into wedges. In a small bowl, mix together olive oil, vinegar, and Dijon mustard. Season to taste with salt and pepper. In a large bowl, mix together salad dressing, salad, and tomatoes. Serve with French fries and steaks topped with tarragon butter. Enjoy!