Porterhouse with Improvised Red Wine and Mushroom Sauce


Preparation info

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By James Peterson

Published 1991

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Here is an example of a sauce made by first sautéing meat—any steak cut will work for this—and then deglazing the pan with shallots (which are allowed to toast a few seconds) and red wine. Glace de viande is added and the sauce finished with parsley.


porterhouse, 1 about 2 lb 1 kg
salt and pepper to taste to taste
clarified butter or oil 2 tbsp 30 ml
shallot, 1 small, minced 2 oz 50 g
red wine ¾ cup 180 ml
glace de viande 2 tbsp 60 ml
brown beef stock (optional) as needed as needed
butter 2 to 3 tbsp 30 to 45 g
finely chopped parsley 1 tbsp 15 ml
mushrooms, quartered or sliced 6 oz 175 g


    1. Season the porterhouse with salt and pepper and sauté it in very hot butter or oil. (A, B)

      When sautéed to the desired degree, remove the porterhouse and let it rest, lightly covered with foil.

    2. Pour the fat out of the pan and stir in the shallots. (C)

      Sauté until any liquid released caramelizes on the bottom of the pan. Add the wine (D)

      and glace de viande (E)

      and adjust the consistency by reducing or thinning with stock. Be sure to simmer long enough to cook off the alcohol in the wine.

    3. Whisk in the butter (F)

      and then the parsley (G).

      Carve the steak (H)

      and serve with the sauce and mushrooms.