adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Porterhouse steaks with butter-braised brussels sprouts
Porterhouse steaks with butter-braised brussels sprouts
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 2 Graze Grass Fed Australian Beef Porterhouse Steaks (about 300g each)
  • 27.30 gm olive oil
  • 185ml red wine
  • 125ml beef stock
  • 90g cold butter, chopped, divided
  • 600g brussels sprouts, halved, outer leaves removed
  • Coles Finest by Laurent Multigrain Sourdough Vienna, to serve
Instructions:
  • Generously season steaks with salt and pepper. Heat a large frying pan over high heat and add oil. Sear steaks for 3 minutes on each side until browned and reaches an internal temperature of 50°C for medium-rare. Rest on a cutting board before serving.
  • - Heat the pan over medium-high heat. - Pour in the wine and simmer for 2 minutes until it reduces by half. - Stir in the stock and bring to a simmer. Let it cook for 4 minutes until reduced by half. - Take the pan off the heat and gradually whisk in the butter, a few cubes at a time, until well blended. - Season with salt and pepper to taste.
  • In a separate large frying pan over medium heat, combine brussels sprouts, the remaining 60g of butter, and 1/4 cup (60ml) water.
  • Simmer until water evaporates and brussels sprouts are crisp-tender. Uncover and cook until golden brown and tender, stirring occasionally. Season to taste.
  • Arrange the brussels sprouts on serving plates. Slice the steaks against the grain and place them next to the brussels sprouts. Drizzle with the flavorful pan sauce and serve with the bread.

Similar Recipes