Porterhouse steak with red wine sauce recipe
information
Steaks occupy a special place in the American heart, and no wonder. They are simple and quick to make and absolutely fantastic to eat, whether they be T-bone, sirloin or porterhouse, as here. The red wine sauce in the recipe below may be omitted if you prefer your steak unadorned.
ingredients
American steaks are famous throughout the world. Porterhouse Steak with Red Wine Sauce is served here with a simple salad
3 Tbs Black peppercorns
4 Porterhouse steaks, cut about 1 cm (1/2 in) thick
2 Garlic cloves, crushed
1 tsp Salt
50 g (2 oz) 4 Tbs Butter
2 Medium onions, thinly sliced
125 g (4 oz) 1 cup Mushrooms, thinly sliced
125 ml (4 fl oz) 1/2 cup Red wine
1/4 tsp Dried thyme
1 Tbs Beurrie manie (two parts flour and one part butter blended)
4 Porterhouse steaks, cut about 1 cm (1/2 in) thick
2 Garlic cloves, crushed
1 tsp Salt
50 g (2 oz) 4 Tbs Butter
2 Medium onions, thinly sliced
125 g (4 oz) 1 cup Mushrooms, thinly sliced
125 ml (4 fl oz) 1/2 cup Red wine
1/4 tsp Dried thyme
1 Tbs Beurrie manie (two parts flour and one part butter blended)
method
1. Crush the peppercorns coarsely and put them in a shallow dish. Rub the steaks all over with the garlic and salt, and press each side into the peppercorns.
2. Melt half the butter in a large frying-pan. Add the onions and fry until they are soft. Stir in the mushrooms and fry for 3 minutes. Transfer the vegetables to a plate while you cook the steaks.
3. Add the remaining butter to the pan. Add the steaks and fry for 3 minutes on each side over moderate heat. Reduce the heat to moderately low and fry for a further 3 minutes on each side. This will give you rare steaks; double the cooking time for well-done steaks. Transfer the steaks to a warmed serving platter and keep hot.
4. Return the vegetable mixture to the pan and pour over the wine. Stir in the thyme and boil for 2 minutes. Add the beurre manie, a little at a time, and cook for a further 2 minutes, stirring constantly, or until the sauce has thickened.
5. Pour over the steaks and serve at once.
2. Melt half the butter in a large frying-pan. Add the onions and fry until they are soft. Stir in the mushrooms and fry for 3 minutes. Transfer the vegetables to a plate while you cook the steaks.
3. Add the remaining butter to the pan. Add the steaks and fry for 3 minutes on each side over moderate heat. Reduce the heat to moderately low and fry for a further 3 minutes on each side. This will give you rare steaks; double the cooking time for well-done steaks. Transfer the steaks to a warmed serving platter and keep hot.
4. Return the vegetable mixture to the pan and pour over the wine. Stir in the thyme and boil for 2 minutes. Add the beurre manie, a little at a time, and cook for a further 2 minutes, stirring constantly, or until the sauce has thickened.
5. Pour over the steaks and serve at once.
serving amount
serves 4
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