Porterhouse Steak with Mushroom Sauce & Charred Spring Onions

Ingredients

4 ‘Santa Gertrudis’ Porterhouse Steaks

Sea Salt

Black Pepper

12 Spring Onions

Olive Oil

200 gm Swiss Brown Mushrooms, sliced

3 Cloves Garlic, finely chopped

½ Lemon

100 ml White Wine

150 gm Butter

6-8 Thyme Sprigs, chopped

Method

Season the Porterhouse steaks with sea salt & black pepper.

Heat a heavy based grill pan over a high heat or a barbecue, cook the porterhouse steaks for 3 minutes on each side (for medium rare) Remove from the pan and allow to rest for 5 minutes.

While the steak is resting prepare the onions and mushroom sauce. Drizzle the spring onions with the olive oil and cook for 3-5 minutes on each side until charred, remove from the pan or barbecue and set aside.

Reduce the heat and add 50 gm of the butter to the pan, add the garlic, sauté for a minute and then add the sliced mushrooms, sauté until the mushrooms are golden brown. Add the white wine and a squeeze of lemon, allow to reduce slightly then add the butter and thyme. Swirl the pan until all of the butter is incorporated, taste and season with sea salt and black pepper.

Serve the steaks with the mushroom sauce and top with the charred spring onions.

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