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Porterhouse with Improvised Red Wine and Mushroom Sauce
Preparation info
- yield:
2
servings - Difficulty
Easy
Appears in
Published 1991
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.
Ingredients
| porterhouse, |
about |
Method
- Season the porterhouse with salt and pepper and sauté it in very hot butter or oil. (A, B)
When sautéed to the desired degree,
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