Stuffed porterhouse steak
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Thick cut Porterhouse steaks | |
| 1 | 8 oz. Fresh mushrooms; chopped medium | |
| 2 | Shallots; peeled and sliced | |
| (2 to 3) | ||
| ; thin | ||
| 2 | Cloves garlic; minced (2 to 3) | |
| ½ | cup | Red cooking wine or burgundy |
| 2 | teaspoons | Worcestershire sauce |
| 4 | tablespoons | Unsalted butter |
| Salt & freshly ground pepper | ||
Directions
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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