Ingredients:
4 thick pork steaks
225g mature Cheddar cheese (eg Old Shire)
110g dried apricots, finely chopped
110g butter
200ml wine
200ml stock (meat or vegetable)
1 onion, finely chopped
125ml cream
2 tbsp olive oil
salt and black pepper
Method:
Generously season the meat on both sides then fry in a lightly-oiled frying pan over medium heat. Fry for about 5 minutes per side (making certain that the steaks have cooked through). When ready remove from the heat and set the meat aside to keep warm..
Remove all but 1 tbsp of the oil from the pan and use this to fry the onions and apricots for 1 minutes. Add the wine and bring the mixture to a boil. When it's boiling ad the stock and return the mixture to a boil. Continue boiling until the mixture has reduced in volume by a half.
With a hand blender make a smooth purée of the mixture before adding the butter, cream and seasoning.
Divide the cheese on top of the steaks and place under a hot grill until the cheese has melted and is golden. Transfer the steaks to a plate and drizzle the sauce over them and around them. Decorate with coriander sprigs and fresh apricots (or nectarines) then serve hot.
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