Porterhouse Steak With Red Wine Sauce
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
- 3 Tbs Black peppercorns
- 4 Porterhouse steaks cut about 1 cm (1/2 in) thick
- 2 Garlic cloves crushed
- 1 tsp Salt
- 4 Tbs Butter
- 2 Medium onions thinly sliced
- 4 oz Mushrooms thinly sliced
- 4 floz Red wine
- 1/4 tsp Dried thyme
- 1 Tbs Beurrie manie two parts flour and one part butter blended
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour over the steaks and serve at once.
Calories: 955 kcal
Carbohydrates: 12 g
Protein: 73 g
Fat: 65g
Saturated Fat: 30 g
Trans Fat: 1 g
Cholesterol: 228 mg
Sodium: 897 mg
Potassium: 1369 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 483 IU
Vitamin C: 5 mg
Calcium: 78 mg
Iron: 8 mg