Ingredients
2 porterhouse steaks
½ cup balsamic glaze (reduction)
2 Tbsp minced thyme
2 Tbsp minced rosemary
2 garlic cloves smashed
½ cup red wine
3 Tbsp butter
2 cups cremini mushrooms sliced
1 cup portabella mushroom sliced
1 cup shitaki mushroom sliced
Salt and pepper
Oil
Directions
- Sautee, garlic in 1Tbsp of butter for five minutes . Add mushrooms, 1 Tbsp of each herb, salt and pepper, and cook for 12-15 minutes. Deglaze with red wine, and finish with one tablespoon butter and salt and pepper if needed. Generously season both sides of the steak with salt and pepper, oil, and remaining herbs. Sear on both sides until a nice crust froms and finish in the oven. Brush steak with balsamic during the last ten minutes of cooking. Let steak rest for ten minutes and serve with mushrooms.
