Monday, November 28, 2011

Pan-Roasted Porterhouse with Mushrooms and Rosemary Butter

Hi Everyone!

Hope you all had a great Thanksgiving weekend. I know I did. Full of family, food and friends. It was lovely. I even had some time to go through some of my magazine pile (that seems to be ever-growing)....and I came accross this recipe for Pan-Roasted Porterhouse for Two with Mushrooms and Rosemary Butter in House Beautiful's September 2011 issue.  Unfortunately, they don't have this recipe on their website, and I can't find it anywhere online, so I'm going to post it here...sans the gorgeous photos in the mag. :(

For the Rosemary Butter:
1 head of garlic, cut in half crosswise (not peeled)
4 tablespoons coarsely chopped rosemary, divided
4 tablespoons olive oil, divided
salt and freshly ground pepper
4 ounces unsalted butter, at room temperature

1. Preheat the oven to 400 degrees. Place the garlic and half the rosemary in the center of a square of aluminum foil. Drizzle with a little olive oil and season with salt and pepper. Fold the foil around the garlic and seal the edges.

2. Roast the garlic for 25 to 30 minutes. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic into a small bowl, add the butter and another drizzle of olive oil, and stir to blend well. Chill covered for at least 30 minutes.

For the Steak & Mushrooms:
1 32-ounce porterhouse steak, about 2 1/2 inches thick
Salt and freshly ground pepper
1/2 pound assorted fresh mushrooms, cleaned and split lengthwise
2 large shallots, quartered (not peeled)

1. Preheat the oven to 500 degrees. Season the steak on both sides with salt and pepper.

2. In a large cast-iron skillet or roasting pan, drizzle some more olive oil. Place the pan on the stove top over high heat. Once the oil is shimmering, place the steak in the middle of the pan. Sear the steak for five to seven minutes on each side.

3. Arrange the mushrooms and shallots in the pan around the steak and garnish with the remaining rosemary. Cook for another two to three minutes on the stove top. Place the pan uncovered in the oven and roast for 10 to 12 minutes, or until an internal temperature of 130 degrees (for rare) is reached.

4. Let the steak rest (tented with aluminum foil) for five minutes before slicing. Serve the steak with the mushrooms and topped with the butter.

After typing this all up, my mouth is watering! I think this will be on our menu soon...If I do make it, I'll be sure to take some photos and post them. :)

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