PORTERHOUSE STEAK WITH CREAMY MUSHROOM SAUCE

My Cellar

Serves 2

2 Porterhouse steaks (depending on size, 1 steak may be big enough for 2 servings) at room temperature

2 tbsp (30 ml) grapeseed oil, divided

1 tbsp (15 ml) salt

1 tsp (5 ml) pepper

Creamy Mushroom Sauce, to serve, recipe follows

CREAMY MUSHROOM SAUCE:

1 shallot, finely chopped

1 garlic clove, finely sliced

3 tbsp (45 ml) butter, chilled

1 cup (250 ml) cremini mushrooms, thickly sliced

1 tbsp (15 ml) salt

1 tsp (5 ml) pepper

3 tbsp (45 ml) white wine

½ cup (125 ml) whipping cream

1 sprig thyme

1 sprig rosemary

Preheat grill to high and rub with half the oil.
Pat steaks dry then coat steaks with remaining oil and season with salt and pepper. Reduce grill heat to mediumhigh and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Creamy Mushroom Sauce and desired sides.
To make CREAMY MUSHROOM SAUCE: In a small pan over medium heat, sweat shallot and garlic in butter. Add mushrooms and season with salt and pepper. Cook until mushrooms are cooked through and lightly browned. Add white wine and cook until liquid is almost gone. Add cream, thyme and rosemary, cook until cream has reduced by ¾ and has thickened to a sauce consistency. Remove thyme and rosemary, season to taste and serve warm.