Porterhouse Steak with mushrooms and champagne jus
On the fly, you need to keep it simple. We arrived in Hobart 4ish then scoped a small fresh food joint for some quick ingredients. The simple steak and salad is a 15min no brainer. Add the shitake, oyster and black fungus to the pan juices for the last five minutes while resting the steak with a glass of champagne to broil down you have a quick and delicious mushroom sauce.
Porterhouse Steak with mushrooms and a champagne jus
2 porterhouse steaks (about 250gr per person)
1 glass of champagne
local stink goats cheese something soft
salt and pepper
Before you get started get the steaks out of the fridge and get them to room temperature on the bench. In a fry pan on a high heat melt the butter until it’s about to turn brown. Grab the steaks on throw them in. Keep them turning every ten seconds, I count cat and dogs, it works. Keep them turning till you are happy with their doneness. Pull the steaks out into a bowl and let them rest. After ten minutes put your pan with the leftover butter back on the heat. Wait till it shimmers, you want the mushrooms to fry. After a few minutes pop the glass of champers into the pan, it should sizzle. After a minute pop the mushies on the steak on a plate. Further reduce the jus making sure you scape of any caramelised bits and bobs on the bottom of the pan.
The salad is easy, dress at the very last second. Put on plates I use my hands. Serve.
Enjoy! You can make this dish anywhere with almost no gear.