| 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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