Name: Stuffed Porterhouse Steak
Ingredients: 4 Thick cut Porterhouse steaks; 1 8 oz. Fresh mushrooms; chopped medium; 2 Shallots; peeled and sliced; (2 to 3); ; thin; 2 Cloves garlic; minced (2 to 3); 1/2 c Red cooking wine or burgundy; 2 ts Worcestershire sauce; 4 tb Unsalted butter; Salt & freshly ground pepper

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
		Shelf life, Shelf1	1	servings

INGREDIENTS

4		Thick cut Porterhouse steaks
1		8 oz. Fresh mushrooms; chopped medium
2		Shallots; peeled and sliced
		(2 to 3)
		; thin
2		Cloves garlic; minced (2 to 3)
1/2	c	Red cooking wine or burgundy
2	ts	Worcestershire sauce
4	tb	Unsalted butter
		Salt & freshly ground pepper

INSTRUCTIONS

Melt butter over medium-high heat in large frying pan.
Saute mushrooms, shallots and garlic until shallots are tender - 5 minutes.
Add wine or worcestershire sauce and cook until all liquid is gone from pan
and mushrooms begin to brown.
Cut a slit in the large part of the steaks and fill with the mixture. Cook
steaks over a charcoal grill to desired doneness. Serve immediately.
Call 319-391-2427 with any questions.
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