Porterhouse Steaks With Vegetables Recipe
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.
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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