Porterhouse Steak with Creamy Tarragon Mushroom Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Porterhouse steak with creamy tarragon mushroom sauce is a delightful combination of juicy steak and a rich, flavorful sauce. The tender and succulent porterhouse steak is perfectly cooked and served with a creamy sauce infused with the aromatic flavors of tarragon and mushrooms. This dish is sure to impress your guests and elevate any dinner occasion.

Keywords: Porterhouse steak, creamy tarragon mushroom sauce, recipe, flavorful, impressive.

Porterhouse steak with creamy tarragon mushroom sauce recipe details

Porterhouse steak with creamy tarragon mushroom sauce recipe, recipe Rating: 4.9
Number of votes:139

Wilt on the Celtics, Ted on the Yankees. That’s a Porterhouse with this incredible sauce.
Ready in: 35 mins

Ingredients

Makes: 1 steak

• 1 Porterhouse steak (or more)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small shallot, minced
• 2 ounces mushroom caps, finely chopped (Shiitake, preferred)
• 1/2 cup unsalted butter
• 1 egg yolk
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons finely chopped fresh tarragon

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Salt and pepper the steak on both sides. Let the meat come to room temperature while you make the sauce.
2. Heat olive oil in an 8-inch saucepan over medium heat. When the oil is hot, add the shallot and stir, cooking for about 1 minute. Then stir in the mushrooms and cook for another 5 minutes. The mushrooms should be tender at this point. Place in a stainless steel bowl and reserve.
3. In the same saucepan, melt the butter and 1/2 cup water together and bring to a boil over medium heat. Pour into another small bowl and use a paper towel to clean the butter residue from the saucepan.
4. Pour a 1-inch layer of water into the saucepan and bring it to a boil over medium heat. This will serve as the bottom layer of your double boiler.
5. Use an electric hand mixer to whisk the egg yolk and vinegar together for about 30 seconds. Then, very slowly, pour the hot butter/water mixture into the egg mixture. Beat on High for about 30 seconds more, then pour it into the stainless steel bowl with the mushrooms and stir to combine.
6. Now, place the stainless steel bowl over the saucepan with the boiling water in it. Stir the mushroom mixture with a metal whisk for about 5 minutes, until the sauce is thick. Then add tarragon and salt and pepper to taste.
7. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
8. Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2 inch thick steak, 4 to 6 minutes per side for a 1 inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2 inch thick steak.
9. Take the steak off the grill. Let the meat rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Pour creamy sauce over steak and serve.Note

Recipe makes about 1 cup of sauce.