CookEat Recipe
Porterhouse Steak with Onion-Claret Sauce
Broiled porterhouse with a separately cooked onion, red-wine and stock sauce.
Method
Steps
Step 1
Season porterhouse with salt and pepper and rub with half the butter. Broil on a hot grill, turning, until thickest intact meat away from bone is at least 63 °C; rest 5 minutes.
Step 2
Meanwhile brown chopped onion in remaining butter. Reserve one tablespoon of cool stock, pour the rest with claret into the pan and boil several minutes. Whisk flour with reserved stock and stir into sauce.
Step 3
Boil until flour taste disappears and sauce lightly coats a spoon. Add parsley, adjust seasoning and spoon over sliced steak immediately.
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