Porterhouse steak with red wine sauce
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Porterhouse steak with red wine sauce
  Steak    Sauces    Wine    Beef  
Last updated 6/12/2012 1:18:44 AM. Recipe ID 49735. Report a problem with this recipe.
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      Title: Porterhouse steak with red wine sauce
 Categories: Beef, Sauces, From cook4u, Meats
      Yield: 4 Servings
      3 lb Porterhouse steak
           About 2 1/2-in. thick
           Salt and pepper
      2 tb Vegetable oil
      3 tb Butter
      1 tb Shallots, chopped
    1/2 c  Burgundy or cabernet
    1/2 c  Brown sauce or
           Canned brown beef gravy
  1. Select a very heavy skillet for this. A heavy, traditional black
  iron skillet is excellent. Sprinkle the steak on both sides with salt
  and pepper. Use a fairly generous amount of black pepper. Pat with
  the fingers to make the seasoning adhere. 2. Heat the oil in the
  skillet and when quite hot, add the steak. The primary goal is to
  sear the steak well on both sides over moderately high heat. Cook the
  steak on the first side about 5-7 min. until it is quite dark without
  burning. Turn the steak and cook about 10 min. on the other side,
  until quite dark but not burnt. 3. Reduce the heat slightly and turn
  the steak again. Cook about 10 min., then turn the steak again.
  Continue cooking, turning as necessary. The total cooking time
  recommended is about 45 min, from start to finish. 4. Remove the
  steak from the skillet and cover loosely with foil. Let rest so that
  the internal juices are redistributed. 5. Meanwhile, pour off the fat
  from the skillet. Wipe lightly with paper towels. Add 1 tbsp of
  butter to the skillet and stir to dissolve the browned particles that
  cling to the bottom. Add the shallots and cook briefly. 6. Add the
  wine and boil to reduce about 30 sec. Stir in the brown gravy and
  reduce to 2/3. Remove from the heat and swirl in the remaining
  butter. 7. To serve, spoon a little of the sauce onto each of 4 hot
  plates. Slice the steak and place the slices on the sauce.
  This dish: Bifteck marchand de vin

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Recipe ID 49735 (Apr 03, 2005)

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