PAN-SEARED PORTERHOUSE STEAKS WITH RED WINE SAUCE
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.