Name: Porterhouse steak with caramelised eschalots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 30 gram butter; 500 gram eschalots, peeled; 1 1/2 cup water; 1/2 cup (125ml) red wine vinegar; 1/4 cup (55g) brown sugar; 2 teaspoon lemon thyme leaves; 4 200g porterhouse steaks; mashed potato, steamed green beans, to serve

Porterhouse steak with caramelised eschalots

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

30 gram butter

500 gram eschalots, peeled

1 1/2 cup water

1/2 cup (125ml) red wine vinegar

1/4 cup (55g) brown sugar

2 teaspoon lemon thyme leaves

4 200g porterhouse steaks

mashed potato, steamed green beans, to serve

Method

1.In a frying pan, heat butter on medium. Cook eschalots for 5 minutes, until golden. Add water, vinegar, sugar and thyme. Cook for 15-20 minutes, until soft.

2.Heat a chargrill on high. Cook steaks for 3 minutes each side, rest for 5 minutes. Serve with eschalots, potato and beans.

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Ingredients

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