PORTERHOUSE STEAK WITH MUSHROOMS, SHALLOTS & PINOT NOIR

Here’s a plate of the local goods! Torello Farm’s grass fed Belted Galloway steak topped with a sauce made from Mushroom Forestry’s shiitake and oyster mushrooms, Torello Farm’s bone broth and a splash of Peninsula pinot noir. 

serves 3-4  

1½ tablespoon extra virgin olive oil

2 x 320g porterhouse steaks

2 banana shallots, finely chopped

200g mixed mushrooms (shiitake and oyster) 

3 sprigs thyme, leaves stripped

125ml (½ cup) pinot noir

250ml (1 cup) beef bone broth, or beef stock

sea salt

black pepper

½ teaspoon Dijon mustard (option)

mashed potato, to serve 

Pre-heat the oven to 200°C (180°C fan-forced). Brush each steak with a light coating of olive oil and sprinkle all sides with sea salt.

Heat a large frying pan or chargrill over a high heat.  Add the steaks and cook 2 minutes each side. Transfer to a baking tray then in to the oven for 4 minutes for rare-medium. Transfer to a plate and cover loosely with foil to rest for 5-10 minutes.

Meanwhile, heat the remaining oil in a medium frying pan pan over a low-medium heat. Add the shallots and cook for 2 minutes, stirring until softened. Increase heat to medium. Add the mushrooms and thyme and cook for 2 minutes until wilted. Pour in the red wine, bring to a bubble, then reduce liquid by half. Add the stock and reduce by half. Season to taste. If you’d like a bit more bite and tang, stir in the Dijon mustard.

To serve, cut the steaks into thick slices. Place a spoonful of mashed potato on plates, with steak slices alongside and top with mushroom sauce.