Twain's Porterhouse
Mark Twain Circa 1907
One of Mark Twain's favorite meals was pan fried porterhouse steak with mushrooms and peas. Sometimes you just have to have a great steak. Happily beef fits into low carb dining very well. Steak houses originated in New York in the 1800's with place like Delmonico's (1827) and Peter Luger's (1887). During that era a 'porter house' was a coach stop where travelers could dine on steak and ale. In the U.S. around 1814, a porter house keeper in New York City began to serve this steak, and it gained widespread popularity. There are only two porterhouse steaks per hindquarter. Buy nothing less than choice. Prime grade is preferred for its flavor and tenderness but a four week aged choice grade can be excellent as well. Look for meat that has a bright, fresh color and shows streaks of marbling. Here is my version of Mark Twain's Porterhouse. If you have more modest appetites, prepare half of the recipe.
Tastefully yours®
Chef Michael Hutchings
Yield 4 portions
Ingredients:
4 Porterhouse Steaks, 22-24 ounces each.
Salt and freshly ground pepper, coarse.
1 pound portabella, shiitake, chanterelle or other fresh mushroom, cleaned and sliced.
2 shallots, peeled, thinly sliced.
1 clove garlic, minced.
1/2 cup red wine such as cabernet sauvignon or merlot.
1/2 cup reduced veal stock or demi glace. See note.
1 Tablespoon parsley, washed, dried and leaves finely chopped.
3 Tablespoons unsalted butter.
2 cups shelled peas, fresh or frozen.
1 Tablespoon butter.
Salt and pepper to taste.
Method:
Allow the steak to sit out, covered, for 20 minutes to warm up. Meanwhile, place the shallots and a little butter in a heavy bottom sauce pan and saute until lightly golden. Add the mushrooms and season lightly. Saute the mushrooms until they have given up some of the water and dried up slightly. Add the wine and reduce to a glaze. Add demi glace and simmer to meld flavors. Adjust salt and pepper.
Season the steaks with salt and pepper. Pan fry the steaks in a little vegetable oil over moderately high heat. Otherwise, grill the steak on the BBQ to your desired degree of doneness.
Blanch the peas in salted water until tender. Time will vary depending on the type and freshness of the peas. Frozen peas may only need defrosting. Toss the peas in butter and season them. Fresh mint julienne strips give add a nice flavor twist.
Serve the steak on a hot plate with the mushrooms on top and a side of peas.
Note: Veal demi glace is available at http://www.morethangourmet.com. Lazy Acres in Santa Barbara also carries the Demi Glace Gold line in the cheese section. You can also see my web site for a recipe to make your own demi glace as well as tips on grilling meat.
