Pork loin steaks with morel sauce

Total time: 1hr 20m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 697 Kcal, 47g Protein, 58g Carbohydrates, 29g Fat


  • Spätzli
  • 200 g white flour
  • 100 g flour for making dumplings
  • 1 sachet saffron
  • 0.75 tsp salt
  • 3 fresh eggs
  • 1.5 dl milk water (1/2 milk, 1/2 water)
  • salted water, boiling
  • Steaks
  • clarified butter for frying
  • 4 pork loin steaks (e.g. loin, approx. 130 g each)
  • a little pepper
  • 0.5 tsp salt
  • Sauce
  • 0.5 tbsp butter
  • 1 shallot, finely chopped
  • 20 g dried morel mushrooms, soaked, washed thoroughly, drained, cut in half
  • 1 dl vegetable bouillon
  • 0.5 dl white wine
  • 1.8 dl single cream for sauces
  • salt and pepper to taste

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  • Spätzli

    Combine the flours, saffron and salt and create a well in the centre. Mix the milk & water with the eggs, gradually pour into the well while stirring, mix together. Beat until the dough turns glossy and starts to bubble. Cover and leave to stand for approx. 30 mins. Using a pastry scraper, spread the dough in batches onto a wet chopping board. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. Keep dipping the pastry scraper into the boiling water so that the dough doesn't stick to it. Cook the Spätzli until they float to the surface. Remove the Spätzli with a slotted spoon and drain. Set aside the water.
  • Steaks

    Heat the clarified butter in a frying pan, fry the steaks on both sides over a medium heat for approx. 4 mins. each side, remove from the pan, season and keep warm. Wipe the cooking fat from the pan.
  • Sauce

    Heat the butter in the same pan and sauté the shallot. Add the morels and continue to cook, pour in the wine and stock, reduce a little. Add the cream, bring to the boil, season.
  • Serve with:


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