Creamy mustard and tarragon pork

Smashed potatoes that are fried until golden, pork steaks with a creamy mustard and tarragon sauce and steamed green beans... what could be better?

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
Feed Four for $15 hub Click here


Creamy mustard and tarragon pork
  • 400 gram pork rump steak
  • 100 millilitre cream
  • 100 millilitre chicken stock
  • 1 teaspoon dijon mustard
  • 1 teaspoon wholegrain mustard
  • 1/2 teaspoon dried tarragon
  • 4 potatoes, scrubbed
  • 2 clove garlic, peeled and crushed
  • 250 gram frozen green beans, steamed
Pantry items
  • 3 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon butter


Creamy mustard and tarragon pork
  • 1
    Preheat oven to 180°C.
  • 2
    Carefully slice through centre of pork steak horizontally and cut to make 8 pieces. Heat 1 Tbsp oil in a frying pan over medium heat. Brown pieces of pork on both sides then put straight into an ovenproof dish.
  • 3
    Deglaze pan with cream and stock. Add mustards, tarragon and season with salt and pepper. Bring to the boil then pour over the pork. Place straight into the oven for 15-20 minutes or until the pork is cooked through.
Smashed potatoes
  • 4
    Boil potatoes for 8 minutes. Drain and cool for 10 minutes. Mash roughly. Heat remaining oil in a frying pan over medium heat. Add butter, garlic and potatoes and fry until golden and crispy.
To serve
  • 5
    Serve pork with smashed potatoes and steamed beans.