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Porterhouse steak with red wine sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Porterhouse steaks dressed to impress with flavorful red wine sauce.
Ingredients:
  • 18.20 gm olive oil
  • 4 x 250g Beef porterhouse steaks
  • 2 brown onion shallots, finely chopped
  • 1 garlic clove, crushed
  • 250ml beef stock
  • 6 thyme sprigs
  • 50g butter, chopped
  • 2 garlic cloves, extra, thinly sliced
  • 2 bunches English spinach, trimmed, coarsely chopped
  • Frozen shoestring fries, to serve
Instructions:
  • Prepare crispy and delicious shoestring fries by cooking them according to the directions on the package.
  • Heat half of the oil in a large frying pan over medium heat. Season the steaks with salt and pepper, then cook each side for 3 minutes or until they reach your preferred level of doneness. Transfer the steaks to a plate, cover with foil, and let them rest.
  • In the same pan, heat the remaining oil, then sauté shallot and garlic for 2 minutes. Pour in wine, simmer for 5 minutes until reduced by half, then add stock, mustard, and thyme sprigs. Bring to a boil, then simmer on low for 5-8 minutes until slightly thickened. Stir in 30g of butter, season with salt and pepper, and remove thyme sprigs before serving.
  • In a large frying pan over medium heat, melt the rest of the butter. Add garlic and spinach, cover, and cook for 3 minutes until wilted. Season with salt and pepper. Serve the steaks alongside the spinach, fries, and a generous drizzle of sauce.

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