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Porterhouse Steaks with a Mushroom and Garlic Sauce

4 Mick's Meat Barn Porterhouse Steaks
350-400g Button Mushroms, finely chopped
3 Garlic Cloves, minced
2 Shallots, finely chopped
Handful of Flat Leaf Parsley, roughly chopped
1.5 cups Beef Stock
3 tbsp Plain Flour
Sea Salt & Pepper, to taste
Olive Oil
3 tbsp Soften Butter

Step One - Bring the steaks to room temperature. Drizzle with olive oil and season with sea salt & pepper.
Step Two - In a large fry pan saute the mushrooms, shallots and garlic in olive oil. Season with sea salt & pepper. Cook for 5-10 minutes or until starting to soften.
Step Three - In a small bowl, whisk together the soften butter and flour. Gently whisk into the mushroom and beef stock mix.
Step Four - Grill the porterhouse steaks for 5-8 minutes each side, or to liking. Rest for 5 minutes, covered, before serving.
Step Five - Add the fresh flat leaf parsley to the sauce, stir to combine.
Step Six - Serve the porterhouse steaks alongside the mushroom and garlic sauce, with green beans and a garden salad.


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