Porterhouse Steaks Stuffed With Garlic Mushrooms
4 Mick's Meat Barn Porterhouse Steaks
1 cup Mushrooms, finely chopped
2-3 Garlic Cloves, finely chopped
3 Shallots, finely chopped
1 tbsp Dry Red Wine
Salt & Pepper, to taste
Chilli, to taste
1/2 tsp Dried Thyme Leaves
Step One - Preheat oven to 180c.
Step Two - Heat a generous splash of olive oil in a pan over a medium heat. Add mushrooms, garlic and shallots. Stir occasionally. Cook for 5 minutes or until tender.
Step Three - Add the wine to the pan and cook until evaporated. Stir through the salt, pepper, chilli and thyme. Remove from heat and allow to cool.
Step Four - Make a horizontal cut through the center of the steaks, approximately half an inch from the other three sides of the steak.
Step Five - Spoon the mushroom based stuffing into each steak pocket evenly. Use toothpicks to close the opening.
Step Six - Place stuffed porterhouse steaks in the oven for 30 minutes for a medium steak, or until liking.
Step Seven - Remove from the oven and allow to rest, covered in aluminium foil for 10 minutes.
Step Eight - Remove toothpicks and serve alongside green beans and potato salad.