Ham Steaks with Sauce Chablisienne
Ham Steaks with Sauce Chablisienne
Breakfast dish by Justine Schofield from Everday Gourmet
  • Difficulty Level Easy
  • Technique Simmer
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 4 x 6mm thick good quality ham off the bone brought to room temperature
  • 1 French shallot, minced
  • 3 sprigs of tarragon, leaves picked + extra for garnish
  • 1 cup dry white wine like chardonnay or even better a Chablis
  • 1 cup of chicken stock
  • 200 grams (½ can) Ardmona crushed tomatoes
  • 200 millilitres cream
  • Salt to taste
  • To serve, boiled kipfler potatoes

Place the shallots, tarragon, white wine, stock and a crack of pepper into saucepan and reduce until you have ½ of liquid. Add the tomato and cook for a further 10 minutes before adding the cream. Cook for a further 10 minutes or until thick. Strain the sauce through a fine sieve. Serve hot sauce over the ham and with boiled potatoes.

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