4 x 250g Mick's Meat Barn Premium Porterhouse Steaks
1 1/2 tbsp olive oil
3/4 cup (185ml) dry red wine
1/2 cup (125ml) beef stock
90g cold butter, chopped, divided
600g brussels sprouts, halved, outer leaves removed
Multigrain Sourdough Vienna, to serve
Step 1 - Season steaks generously with salt and pepper. Heat a large frying pan over high heat. Add oil, then steaks. Cook for 3 mins each side or until browned and internal temperature is 50°C for medium-rare done. Transfer to a board to rest.
Step 2 - Return the pan to medium-high heat. Add wine and simmer for 2 mins or until reduced by half. Add stock and bring to a simmer. Cook for 4 mins or until reduced by half. Remove pan from heat and whisk in 30g of the butter, a few cubes at a time, to blend. Season.
Step 3 - Meanwhile, in another large frying pan over medium heat, add brussels sprouts, remaining 60g butter and 1/4 cup (60ml) water.
Step 4 - Bring to a simmer. Cover and cook, stirring occasionally for 5 mins or until water evaporates and brussels sprouts are crisp-tender. Uncover and cook, tossing occasionally for 5 mins or until golden brown and tender. Season.
Step 5 - Divide brussels sprouts among serving plates. Slice steaks against the grain and place alongside brussels sprouts. Drizzle with pan sauce. Serve with the bread. Enjoy!
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