dining | RECIPE

Tuscan Porterhouse

Steak with Red Wine

Peppercorn Au Jus

Nothing says ‘I love you’ like a home cooked meal. If you decide to stay

in for Valentine’s Day (or any day), treat your loved one to a delicious

steak candlelit dinner. A Porterhouse Steak is the perfect steak for

two to share because it contains two large portions of everyone’s two

favorite cuts of meat on either side of the center bone: the top loin -

also known as New York Strip, and tenderloin - or filet mignon.


1 (1 1/2 pound) Porterhouse Steak

(1 - 1 1/4 inches thick)

2 Tsp coarsely crushed black peppercorns

2 Tsp Kosher salt

1 Tbsp vegetable oil

3 Tbsp unsalted butter - cut into tablespoon

pieces - divided

3 Garlic cloves crushed

2 (4 inch) Sprigs fresh rosemary

5 Sprigs fresh thyme

1/2 Cup medium bodied dry wine

(merlot, Rioja, Chianti)

1 Cup low sodium chicken broth

Preheat oven to 450 degrees. Let steak sit at room temperature for 15 minutes.

Pat steak dry and season with peppercorns and Kosher salt on both sides.

In a 12 inch ovenproof heavy skillet, heat oil and 1 tablespoon of butter over medium

heat until butter melts. Add rosemary, thyme, and garlic - cook over medium

heat, stirring occasionally, until herbs and garlic become fragrant - about 1 minute.

Add steak and cook until nicely browned* - approximately 3 minutes on each side. Transfer

skillet to oven and cook about 5 minutes for medium rare, 10 minutes for medium.

Transfer steak to a platter and let rest for 10 minutes, reserve juices in the skillet.

Leaving garlic and herbs in the skillet, pour off the oil. Add wine and bring to a boil

over medium high heat, while scraping up browned bits, until reduced by half -

about 2 minutes. Add chicken broth and any juices from the platter where the steak

rests, boil until reduced by half - about 5 to 6 minutes. Whisk in the remaining 2

tablespoons of butter until well blended. Season to taste with salt and keep warm.

Transfer steak to cutting board and cut meat off both sides of the bone. Thinly slice

each piece and rearrange the slices around the bone on a platter. Drizzle with au jus.

Serve with a simple vegetable or salad as a side, and a nice red wine.

*When browning the steak, let it cook undisturbed - only flipping once - so a nice

crust forms.

120 | February 2018 | www.AtlanticAveMagazine.com

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