Ingredients
3 lb porterhouse steak
1 about 2 1/2-in. thick
1 salt and pepper
2 tbsp vegetable oil
3 tbsp butter
1 tbsp shallots, chopped
1/2 cup burgundy or cabernet
1/2 cup brown sauce or
1 canned brown beef gravy
Directions
1. Select a very heavy skillet for this. A heavy, traditional black
iron skillet is excellent. Sprinkle the steak on both sides with salt
and pepper. Use a fairly generous amount of black pepper. Pat with
the fingers to make the seasoning adhere. 2. Heat the oil in the
skillet and when quite hot, add the steak. The primary goal is to
sear the steak well on both sides over moderately high heat. Cook the
steak on the first side about 5-7 min. until it is quite dark without
burning. Turn the steak and cook about 10 min. on the other side,
until quite dark but not burnt. 3. Reduce the heat slightly and turn
the steak again. Cook about 10 min., then turn the steak again.
Continue cooking, turning as necessary. The total cooking time
recommended is about 45 min, from start to finish. 4. Remove the
steak from the skillet and cover loosely with foil. Let rest so that
the internal juices are redistributed. 5. Meanwhile, pour off the fat
from the skillet. Wipe lightly with paper towels. Add 1 tbsp of
butter to the skillet and stir to dissolve the browned particles that
cling to the bottom. Add the shallots and cook briefly. 6. Add the
wine and boil to reduce about 30 sec. Stir in the brown gravy and
reduce to 2/3. Remove from the heat and swirl in the remaining
butter. 7. To serve, spoon a little of the sauce onto each of 4 hot
plates. Slice the steak and place the slices on the sauce.
This dish: Bifteck marchand de vin
Servings: 4 servings
Porterhouse Steak With Red Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Meat; Sauce; Wine Recipes
The History of Recipes
Written recipes as a concept can be traced back into the far past, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, in the main part, these early records were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Closer to modern times, we find a couple of recipe books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is served today, but rather recipes for the types of meals eaten by the rich and wealthy people of the time. During the succeeding few centuries, the families of Europe competed to serve up the most extravagent meals, and consequentially chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing popular recipes of the day. By the arrival of the 1900s, cookbooks were highly popular mostly as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Porterhouse Steak With Red Wine Sauce recipe.
