Recipe from Curtis Stone/Australianbeef.com.au
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients for 4
- 4 porterhouse steaks (about 200g each)
- 1 1/2 tbsp olive oil
- 3/4 cup Australian dry red wine
- 1/2 cup good-quality beef stock
- 1 thyme sprig
- 30g butter
- Mash of choice, roasted baby carrots,
- steamed green beans, to serve
Method
- Season steaks generously with salt and black pepper. Heat large char-grill or frying pan over high heat. Add oil then steaks and cook for 3 minutes per side or until browned on both sides and internal temperature is 50°C for medium-rare. Transfer steaks to carving board to rest.
- Place non-stick frying pan over medium-high heat. Add wine and simmer for 4 minutes or until reduced by half. Add beef stock and thyme and simmer for a further 4 minutes or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper.
- Slice steaks against grain and divide among 4 plates. Drizzle with pan sauce and serve with mash, carrots and beans.
Tips
• For a lighter dish, try serving with a simple summer salad!
