Shepparton News - - WEEKEND -

Serves: 4 Prepa­ra­tion: 15 min­utes Cook­ing: 15 min­utes


4 porter­house steaks (about 200g each) 1½ tbsp olive oil ¾ cup Aus­tralian dry red wine ½ cup good-qual­ity beef stock 1 thyme sprig 30g but­ter To serve: Mash of choice, roasted baby car­rots and steamed green beans.


1. Sea­son steaks gen­er­ously with salt and black pep­per. Heat large char-grill or fry­ing pan over high heat. Add oil then steaks and cook for 3 min­utes per side or un­til browned on both sides and in­ter­nal tem­per­a­ture is 50°C for medium-rare. Trans­fer steaks to carv­ing board to rest. 2. Place non-stick fry­ing pan over medi­umhigh heat. Add wine and sim­mer for 4 min­utes or un­til re­duced by half. Add beef stock and thyme and sim­mer for a fur­ther 4 min­utes or un­til re­duced by half. Re­move pan from heat and whisk in but­ter to blend. Sea­son sauce with salt and pep­per. 3. Slice steaks against grain and di­vide among four plates. Driz­zle with pan sauce and serve with mash, car­rots and beans.


For a lighter dish, try serv­ing with a sim­ple sum­mer salad.

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