John Myers
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T Bone or Porterhouse Steak – Seasoned Butter – Browned Mushrooms and Fries Wedges
The perfect t bone or porterhouse steak – seasoned butter – browned mushrooms and fries wedges recipe with a picture and simple step-by-step instructions.
The meat straight from the farmer or a good butcher
- 900 g Porterhouse steak
- 1 tablespoon Oil
- 1 teaspoon Coarse sea salt
- 0,5 teaspoon Ground pepper
The seasoned butter
- 150 g Soft butter
- 2 piece Shallots
- 4 tablespoon Dry red wine
- 1 tablespoon Finely chopped parsley
- 1 tablespoon Freshly chopped tarragon
- 0,5 teaspoon Coarse sea salt
- 0,5 teaspoon Ground pepper
- 1 tablespoon Freshly chopped chives
The mushrooms
- 300 g Sliced mushrooms
- 1 tablespoon Butter
- 1 tablespoon Oil
- 1 tablespoon Finely chopped parsley
- 1 teaspoon Coarse sea salt
- 1 teaspoon Balsamic vinegar dark
The fries columns
- 6 piece Waxy potatoes with their skin on
- 1000 Milliliters Fat for deep-frying
- 2 teaspoon Coarse sea salt
- 1 teaspoon Ground pepper
The seasoned butter
- Finely dice the shallots and simmer in the red wine until the wine has been absorbed – evaporated. Let cool down. Knead the remaining ingredients together and finally work in the cooled shallots. Put on parchment, roll into a roll and cool.
The potatoes
- Cook with the peel, cool and cut into wedges. Hold on hold.
- Preheat the oven. 120 ° C top and bottom heat
The preparation
- 30 minutes before preparation, take the meat out of the refrigerator and enjoy. What a beautiful piece! :)))
- Place an iron pan for the meat, an iron pan for the mushrooms and a saucepan for deep-frying on the stove.
Here we go
- Let the pan get hot for the meat without fat. Rinse the meat, pat dry, rub with oil and place in the hot pan. Sear for 2 minutes on one side and 2 minutes on the other.
- Carefully stick the thermometer into the rump steak side and place in the oven with the pan. I let the meat cook to a core temperature of 65 ° C. Then leave to rest in aluminum foil in the oven for 10 minutes.
- Switch on the pan with the oil.
- Put the other pan on with the other hand and let it get hot. Melt the oil and butter and add the mushrooms. Please do not turn over so often, otherwise the mushrooms will not brown. Turn once, season with salt and season with balsamic vinegar. Keep warm.
- Fry the potato wedges in portions in the hot oil. Park in the oven. Season before serving.
- Take a quick look at the meat and be happy.
- Put a plate in the oven to warm up during the resting time.
- After the resting time, remove the meat from the bone on both sides and cut into slices as thick as a thumb. Put it back on the bone.
- Arrange all components together on a plate. Serve with the butter in slices.
- Enjoy your meal. The meat also works well on the grill with direct and indirect heat.
- The red wine that is in the seasoned butter goes very well with the meat. Lamberti Pinot Nero 2008
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