Steak au four: Pork Steak with Würzfleisch and Melted Cheese

Method

You'll needmedium saucepan with lid, small saucepan, frying pan, baking dish (about 20 × 30 cm), whisk, measuring cup

1. Poach the chicken

   Put the chicken breast in the medium saucepan with the bay leaf and salt and cover with about 1 l of water. Bring to a boil, then cover and let it poach over low heat for 15–18 min until cooked through. Take it out, measure off 300 ml of the stock and cut the meat into cubes of about 1 cm.

2. Prepare

   Meanwhile, clean the mushrooms and slice them thinly. Peel the onion and dice it finely. Preheat the oven to 220 °C (425 °F) on top heat or the broiler setting. Pat the steaks dry, press them a little flatter with the heel of your hand and season with salt and pepper.

3. Sear the steaks

   Heat the oil in the frying pan until very hot. Sear the steaks for 2 min per side until they have a brown crust. Lay them side by side in the baking dish; they finish cooking in the oven.

4. Make the Würzfleisch

   Melt the butter in the small saucepan over medium heat and sweat the onion for 2 min until translucent. Add the mushrooms and cook for 3 min. Dust with the flour, stir for 1 min, then whisk in the stock a little at a time. Simmer gently for 5 min until the sauce thickens, then fold in the chicken cubes.

5. Bind and season

   Take the pan off the heat. Whisk the egg yolk with the cream and stir it into the Würzfleisch; do not let it boil from now on, or the yolk will curdle. Season well with lemon juice, Worcestershire sauce, salt and pepper.

6. Bake

   Heap two to three spoonfuls of Würzfleisch on each steak and cover with the Gouda. Put the dish in the oven on the middle rack: after 8–10 min the cheese has melted and is bubbling golden brown.

7. Serve

   Serve the steaks hot right away, ideally with French fries or white bread.