Pan Fried Porterhouse with Mushrooms One of the favorites marked on his list of foods to be ready and hot when he arrived at home was a porterhouse steak, pan-fried, with mushrooms.
1/2 cup butter
1 pound fresh mushrooms, sliced
1 teaspoon dried leaf tarragon
3/4 cup whipping cream
1 (1-1/2-inch-thick) porterhouse steak (about 2 pounds)
1 tablespoon butter
Salt and freshly ground black pepper to taste
In a skillet or frying pan, heat 1/2 cup butter. Add mushrooms. Saute over medium heat 5 minutes. Add tarragon and cream.
Simmer over low heat until sauce has thickened slightly. Score fat on steak so it will not curl during cooking.
Place 1 tablespoon butter and steak in another heavy skillet.
Cook steak over high heat 5 minutes on each side for rare meat. Or, cook longer according to your taste.
Sprinkle with salt and pepper. Serve with creamed mushrooms. Makes 2 to 3 servings.
|Pan Fried Porterhouse with Mushrooms|