Better Homes and Gardens (Australia) - - 1000th Episode -

Prepa­ra­tion time 15 mins Cook­ing time 30-40 mins Serves 2

6 large es­chalots

140ml ex­tra vir­gin olive oil Sea-salt flakes and freshly ground

black pep­per, to sea­son 300ml cabernet

sauvignon red wine

2 x 300g porter­house steaks,

at room tem­per­a­ture 50g but­ter, chopped 4 cloves gar­lic, crushed 4 sprigs fresh thyme,

leaves picked 1 hand­ful flat-leaf pars­ley

leaves, roughly chopped

1 Tbsp fresh horse­rad­ish, grated

or 1 Tbsp horse­rad­ish from jar

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Driz­zle es­chalots with 40ml of the oil, then sea­son. Wrap loosely in foil and bake for 30 min­utes or un­til very soft. Set aside and keep warm.

STEP 2 Sim­mer red wine in a small saucepan over medium heat un­til liq­uid re­duces to 2 Tbsp. Re­move from heat and set aside.

STEP 3 When es­chalots have been in the oven for 20 min­utes, rub 40ml oil on the steaks, then sea­son lightly.

STEP 4 Pre­heat a cast-iron fry­ing pan or grid­dle plate over high heat. Cook steaks for 6-7 min­utes each side. One minute be­fore the steak is ready, add but­ter and gar­lic to the pan. Re­move pan from heat and set aside to rest for 5 min­utes.

STEP 5 Mean­while, com­bine re­duced red wine, thyme leaves and re­main­ing oil in a medium bowl. Stir in pars­ley and horse­rad­ish, then sea­son. Gen­tly squeeze es­chalot flesh into bowl, dis­card­ing skins. Toss es­chalots in wine mix­ture to coat.

STEP 6 Plate steaks and spoon over the es­chalot mix­ture. Serve.

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