Ingredients
Serves 4-6
300g La Luna aged porterhouse (dry aged porterhouse beef is available from specialist butchers)
Salt and pepper
Red wine sauces - two versions
Version one
500mlVeal Stock
300ml Red Wine
1 bay leaf
10 peppercorns
1 sprig thyme
1 tbsp Red Currant Jelly
1 tbsp Red Wine Vinegar
Salt & Pepper to taste
Version two
300ml red wine
150ml port
100g butter cut into small cubes
Salt and pepper to taste
Method
Salt & pepper both sides of 300g La Luna Aged porterhouse.
Sear in a hot pan.
Turn the steak every minute or so until the steak is cooked to your liking, 4- 5 minutes for medium rare 6 -7 minutes for medium.
Rest the meat for 2 - 3 minutes before serving.
Serve with sautéed baby spinach with garlic & chilli & braised mushrooms.
Red Wine Sauces - two versions
Version one
Place veal stock, red wine, bay leaf, peppercorns and thyme in a saucepan and reduce by two thirds. Add vinegar and redcurrant jelly, salt and pepper to taste. Bring back to the boil, strain and keep, adjust seasoning and keep warm.
Version two
Remove the meat/steak from the pan and set aside to rest. Add wine and port to the pan and reduce by half. Remove from the heat and add the butter shaking the pan until the butter melts and is combined into the sauce. Adjust the seasoning.
This is basically what is know as a Beurre rouge the opposite to a Beurre blanc (white wine butter sauce).