Porterhouse Steak with Red Wine Sauce

A sophisticated dinner party dish, Porterhouse Steak with Red Wine Sauce may be served with Pommes de Terre a la Lyonnaise and a tossed mixed salad. A mellow Nuits St. Georges wine would go beautifully with this dish.

3 tablespoons black peppercorns

4 x

6 oz. porterhouse steaks

2 garlic cloves, crushed

1 teaspoon salt

2 oz. butter

2 medium-sized onions, thinly sliced

4 oz. mushrooms, wiped clean and thinly sliced

4 fl. oz. red wine

Porterhouse Steak with Red Wine Sauce is steak covered with crushed peppercorns and a delicious sauce.

½ teaspoon dried thyme

1 tablespoon beurre manie

Using a mortar and pestle, or rolling pin, crush the peppercorns coarsely and set them aside on a plate.

Rub the steaks all over with the garlic and salt, then press each steak into the crushed peppercorns, coating both sides.

Shake off any excess pepper and set the steaks aside.

In a large frying-pan, melt half of the butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Stir in the mushrooms and cook, stirring occasionally, for 3 minutes. With a slotted spoon, transfer the onions and mushrooms to a plate. Set aside while you cook the steaks.

Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the steaks and cook them for 2 minutes on each side. Reduce the heat to low and cook them for a further 2 minutes on each side. This will produce rare steaks. Double the cooking time for well-done steaks.

Remove the steaks from the pan and transfer them to a warmed serving dish. Keep them hot while you finish making the sauce.

Return the onion and mushroom mix-ture to the pan and pour over the red wine. Stir in the thyme. Boil the mixture, stirring occasionally, for 2 minutes or until the liquid has reduced slightly. Stir in the beurre manie, a little at a time, and cook, stirring frequently, for a further 2 minutes or until the sauce is hot and has thickened.

Remove the pan from the heat and pour the sauce over the steaks. Serve at once.

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