Beef Porterhouse Steak with Mushroom Sauce - Recipe

Serves 1

Ingredients

• 1 Prime Range Fresh Porterhouse steak (about 600g), brought to room temperature
• Salt and pepper, to taste
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 250g button mushrooms, sliced
• 1 teaspoon of fresh thyme leaves
• 125ml beef stock
• 125ml cream
• 1 tablespoon of Worcestershire sauce
• A splash of red wine (optional)
• Fresh parsley, chopped (for garnish)

Instructions

For the Steak:

1. Preheat your pan: Heat a cast-iron skillet or a heavy-based frying pan over high heat. You want it smoking hot for the perfect sear.
2. Season the steak: Generously season the Porterhouse steak on both sides with salt and pepper.
3. Cook the steak: Add the olive oil to the hot pan, then place your steak in. Sear for 3-4 minutes on each side for medium-rare, or longer depending on your preferred doneness. Use tongs to sear the edges.
4. Rest the steak: Once cooked to your liking, remove the steak from the pan and let it rest on a plate, covered loosely with foil, for about 10 minutes. This helps the juices redistribute throughout the steak, making it more tender and flavourful.

Beef porterhouse steak

Sliced mushrooms

For the Mushroom Sauce:

1. Sauté the aromatics: In the same pan used for the steak, melt the butter over medium heat. Add the garlic and onion, sautéing until they start to soften and become fragrant.
2. Add the mushrooms: Increase the heat to medium-high, add the sliced mushrooms and thyme, and cook until the mushrooms are golden and have released their moisture.
3. Deglaze: Pour in the beef stock and a splash of red wine (if using), stirring to lift any browned bits off the bottom of the pan. These bits add a lot of flavors.
4. Simmer: Reduce the heat to medium, add the cream and Worcestershire sauce, and let the sauce simmer gently until it thickens slightly. Season with salt and pepper to taste.
5. Combine: Slice the rested steak against the grain and serve with the mushroom sauce spooned over the top. Garnish with fresh parsley.