Ingredients
800g-1kg piece porterhouse steak on the bone (T-bone with loin attached – from your butcher)
2 tbs extra virgin olive oil
30g unsalted butter
3 garlic cloves, sliced
6 thyme sprigs
150g Swiss brown mushrooms
2 portobello mushrooms
1 cup (250ml) red wine (we used shiraz) Chervil, to serve
Directions
1
1. Preheat oven to 200°C. Season steak well.
2
2. Heat a large ovenproof frypan over high heat. Add oil, then add steak and cook for 3 minutes or until browned. Turn steak and add butter, garlic and thyme.
3
3. Cook, basting steak for 1 minute or until coated, then add mushrooms and coat with butter.
4
4. Add wine, bring to a simmer, then transfer to oven and roast for 5-6 minutes for medium-rare or until cooked to your liking. Remove and set aside to rest for 5 minutes.
5
5. Slice steak and serve with mushrooms, pan juices and scattered with chervil.