Method
Put potatoes on to boil.
Season the pork steaks on both sides with salt, pepper and tarragon. Fry in a little oil over a medium heat for about 4 minutes on one side. Flip over and cook for a further 4 minutes. Remove and cover with in foil to rest and keep warm.
Melt the butter for the sauce in the pork pan and add the shallots, mushrooms and garlic. Cook for about 5 minutes, stirring every so often, until softened.
Once the potatoes are cooked, drain and return to the pan. Add the butter, seasoning and mash well. Stir in the spring onions. Place lid on top to keep warm.
Add the white wine to the cooked mushroom mixture, simmer for 2 minutes. Stir in the cream, Dijon mustard and juices from the resting pork and season with salt and pepper to taste. Simmer for 1–2 minutes.
To serve, place the champ into the centre of each serving plate. Place one/two pork steaks on top and spoon the warm mushroom sauce over.