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Red wine beef and mushrooms
Red wine beef and mushrooms
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Prep Time:
135 minutes
Cook Time:
16 minutes
Total Time:
151 minutes
Ingredients:
  • 4 (200g each) beef porterhouse steaks, trimmed
  • 250g cup mushrooms, thickly sliced
  • 150g oyster mushrooms, halved if large
  • 3 tsp finely-chopped chives
  • soft polenta, to serve
  • 1 garlic clove, crushed
  • 40.00 ml balsamic vinegar
  • 6 small thyme sprigs
  • 81.68 gm red wine
Instructions:
  • Create a flavorful red wine marinade by mixing all ingredients in a ceramic dish and seasoning with salt and pepper.
  • Place the steaks in the flavorful marinade, ensuring they are fully coated. Refrigerate for at least 2 hours, or ideally overnight for maximum flavor infusion.
  • Preheat the barbecue grill on medium-high heat. Take the steaks out of the marinade, saving the marinade. Grill the steaks for 3 to 4 minutes on each side for a medium cook or to your preference. Transfer to a plate, cover, and let rest for 3 to 5 minutes before serving.
  • Pour the flavorful marinade into a hot frying pan and swiftly bring it to a boil. Adjust heat to medium, toss in mushrooms, and cook for 2 to 3 minutes until they are soft. Take the pan off the heat, sprinkle in fresh chives, and season with a pinch of salt and a dash of pepper.
  • Transfer the steaks onto individual plates and generously ladle the savory mushroom sauce on top. Accompany with a side of creamy polenta.

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