Swank Porterhouse
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A chinese take on swank porterhouse, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 (1 1/4 to 1 1/2 lb.) porterhouse steak, cut 1 1/2 inch thick
- 1/2 c. chopped onion
- 1 large clove garlic, minced
- 3 Tbsp. butter
- 1/4 c. dry red wine
- 2 Tbsp. soy sauce
- 1 c. sliced fresh mushrooms
Method
Cut pocket in one side of meat.
In skillet, cook onion and garlic in 1 tablespoon
of butter.
Season
with salt and pepper. Stuff pockets
with
onion
mixture;
skewer
closed. Combine wine and soy sauce;
brush on steak.
Broil over coals until done. Cook mushrooms
in remaining 2 tablespoons butter until tender; pour over steak.
Rate:
