| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Sauces, From cook4u, Meats |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Porterhouse steak |
|
|
About 2 1/2-in. thick |
|
|
Salt and pepper |
| 2 |
tb |
Vegetable oil |
| 3 |
tb |
Butter |
| 1 |
tb |
Shallots, chopped |
| 1/2 |
c |
Burgundy or cabernet |
| 1/2 |
c |
Brown sauce or |
|
|
Canned brown beef gravy |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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