Steak with champignonrooms saus

• Melt a knob of butter in another frying pan over medium-high heat.
• Fry the pork escalope together with the mushrooms for 8 minutes until evenly browned, turning regularly. Remove the pork escalope from the pan.
• Add a knob of butter, fry the garlic and half of the onion (see Tip) for 1 – 2 minutes.
• Deglaze with the veal jus. Stir in the cooking cream, half of the mustard and season with salt and pepper. Let the sauce reduce for 2 minutes.

Tip: If you don't like raw onion, fry all of the onion with the pork escalope and don't use it in the salad. 

• Cut the tomato into wedges.
• In a salad bowl, make a vinaigrette by mixing the rest of the onion with the extra virgin olive oil, the rest of the mustard, red wine vinegar and some salt and pepper to taste.
• Add the tomato and dried oregano and toss everything together.
• Add the pork escalope to the sauce and cook for 1 more minute.

Did you know.. onion is a good source of vitamin C, which aids with iron absorption.