Tuesday, July 28, 2015

Porterhouse steak - Porterhousestek


Make a great-tasting dinner from a thick T-bone steak. In a “normal” oven it’s done in about 45 minutes and in the microwave about 20 minutes.

5 to 6 servings

1 T-bone steak, approx 3 to 4 inches thick,
approx 2 lbs 6 oz
salt, pepper
1 tbsp butter or margarine

Madeira sauce:
1 ¾ oz fresh mushrooms
1 tbsp butter or margarine
1½ tbsps tomato purée
2 cups meat bouillon
2 tbsps Maizena or cornflour
scant ¼ cup Madeira wine
some sugar if desired

Rub the meat with salt and pepper. Melt the fat in a frying pan and brown the meat on all sides until coloured. Put the steak in an oven-proof dish and cook it in the middle of the oven at 175C/gasmark 4 for about 45 minutes or somewhat longer if you prefer your meat well done. Leave to rest for 10 to 15 minutes.

Slice the mushrooms for the sauce. Melt the fat in a saucepan and sizzle the mushrooms until all the liquid has disappeared. Blend in the tomato purée, bouillon and Maizena and boil for a couple of minutes. Add the Madeira and flavour to taste with salt and pepper – and some sugar to enhance the taste, if you wish.

Carve the meat by first cutting the fillet side free and slice it. Then cut out the beef steak in itself and slice that. Put the meat on a serving plate and serve with raw-fried, sliced potatoes and fried zucchini slices. Serve the sauce separately.




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