Porterhouse Steaks With Vegetables Recipe

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Summary

Difficulty LevelEasyCourseAppetizer
Main IngredientVegetable

Ingredients

 
10 French shallots, peeled
 
2 tbsp butter
 
3 cups mushrooms,quartered
 
10 oz canned green beans, in their juice
 
10 oz canned asparagus, in their juice
 
Salt and pepper
 
4 tomatoes, halved
 
1 tbsp oil
 
4 8 oz Porterhouse steaks
 
3 oz cognac

Directions

In a saucepan filled with lightly salted boiling water, blanch shallots 2 minutes.
Drain.
Pat dry.
In a skillet, melt butter.
Lightly brown shallots and mushrooms.
Keep warm.
In a casserole dish, heat beans and asparagus in their juice.
Season to taste with salt and pepper.
Drain.
Keep warm.
Preheat oven to BROIL.
Sprinkle tomato halves with pepper.
Transfer to a baking sheet.
Broil in oven 2-3 minutes.
Keep warm.
In a skillet, heat oil.
Sear steaks 5 minutes per side.
Pour cognac over steaks.
Flambe 30 seconds.
In a warm serving dish, arrange steaks in a ring of vegetables.

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