Stuffed porterhouse steak

Yield: 1 servings

Measure Ingredient
4 \N Thick cut Porterhouse steaks
1 \N 8 oz. Fresh mushrooms; chopped medium
2 \N Shallots; peeled and sliced
\N \N (2 to 3)
\N \N ; thin
2 \N Cloves garlic; minced (2 to 3)
½ cup Red cooking wine or burgundy
2 teaspoons Worcestershire sauce
4 tablespoons Unsalted butter
\N \N Salt & freshly ground pepper

Melt butter over medium-high heat in large frying pan.

Saute mushrooms, shallots and garlic until shallots are tender - 5 minutes.

Add wine or worcestershire sauce and cook until all liquid is gone from pan and mushrooms begin to brown.

Cut a slit in the large part of the steaks and fill with the mixture. Cook steaks over a charcoal grill to desired doneness. Serve immediately.

Call 319-391-2427 with any questions.

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