Porterhouse Steak with Red Wine Sauce
Ingredients
- 4 Budd's Grad Fed Free Range Porterhouse Steaks 300g each
- 1 1/2 tbs olive oil
- 3/4 cup Australian dry red wine
- 1/2 cup good-quality beef stock
- 1 thyme sprig +extra leaves to serve
- 30 g butter
- Mash of choice roasted baby carrots, steamed green beans, to serve
Instructions
- Season steaks generously with salt and black pepper. Heat large char-grill pan over high heat. Add oil then steaks and cook 3 mins per side or until browned on both sides and internal temperature is 50°C for medium-rare doneness. Transfer steaks to carving board to rest.
- Place a non-stick frying pan over medium-high heat. Add wine and simmer 4 mins or until reduced by half. Add beef stock and thyme and simmer 4 mins or until reduced by half. Remove pan from heat and whisk in butter to blend. Remove thyme stalks. 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.
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