Ingrédients

6	plum tomatoes, roughly chopped, seeds removed
3 tbsp.	olive oil	45 ml
3	cloves of garlic, minced
2 tbsp.	fresh thyme leaves	30 ml
1 tbsp.	fresh basil, minced	15 ml
1	bay leaf
4	Québec Pork sirloin steaks, boneless 150 g (1/3 lb.) each
3 cups	shiitake mushrooms	750 ml
1/4 cup	white wine	60 ml
	salt and coarsely ground black pepper

Méthode

Preheat oven to 230°C (450°F). Place tomatoes on a baking sheet lined with parchment paper.

Drizzle with 22 ml (1 1/2 tbsp.) of oil, add garlic, half the thyme, basil, bay leaf, and season generously. Bake for 15 minutes.

While tomatoes are baking, remove stems from mushrooms and slice.

Remove tomatoes from the oven; remove tomato skin and bay leaf. Crush herbs and garlic into tomatoes. Keep warm.

Heat oil in a pan on high heat and cook pork steaks 2 to 3 minutes on each side. Season and keep warm.

In the same pan, heat a bit of oil and sauté mushrooms until golden.

Deglaze with wine, add remaining thyme and season to taste. 

Suggestion d'accompagnements

Serve steaks slightly pink over tomato compote, garnished with shiitake mushrooms and green beans on the side.

4 Servings

Trucs

To reduce the cost of this recipe and still retain the taste and flavour, replace the fresh thyme and fresh basil with a pinch of dried herbs and the shiitake mushrooms with white mushrooms.