These porterhouse steaks with red wine sauce are the best dressed in town.
- 1 tablespoon olive oil
- 4 x 250g Australian Beef porterhouse steaks
- 2 brown onion shallots, finely chopped
- 1 garlic clove, crushed
- 1 cup (250ml) red wine
- 1 cup (250ml) beef stock
- 1 tsp Dijon mustard
- 6 thyme sprigs
- 50g butter, chopped
- 2 garlic cloves, extra, thinly sliced
- 2 bunches English spinach, trimmed, coarsely chopped
- Frozen shoestring fries, to serve
- Cook frozen shoestring fries following packet instructions.
- Meanwhile, heat half the oil in a large frying pan over medium heat. Season steaks with salt and pepper. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest.
- Heat remaining oil in the same pan. Add shallot and garlic. Cook for 2 mins. Add wine and simmer for 5 mins or until reduced by half. Stir in stock, mustard and thyme sprigs. Bring to the boil. Reduce heat to low. Simmer for 5-8 mins or until thickened slightly. Stir in 30g of butter. Season with salt and pepper. Remove thyme sprigs.
- Meanwhile, melt remaining butter in a large frying pan over medium heat. Add garlic and spinach and cook covered for 3 mins or until wilted. Season with salt and pepper. Serve steaks with spinach, fries and drizzled with sauce.