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Рецепт Porterhouse Steak With Bearnaise Sauce And Roasted Marrow Bones
by Global Cookbook

Porterhouse Steak With Bearnaise Sauce And Roasted Marrow Bones
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Ингредиенты

  • 3/4 c. plus 2 tbsp. dry white wine (205 ml)
  • 3/4 c. white wine vinegar (175 ml)
  • 3 x shallots, peeled and thinly sliced
  •     marrow, from 1 beef marrow, (optional, see note below)
  • 4 sprg fresh tarragon
  • 2 x egg yolks
  • 1/2 c. clarified butter, hot (125 ml)
  • 1/4 c. heavy cream, whipped (60 ml)
  • 1 Tbsp. freshly minced tarragon (15 ml)
  •     kosher salt and freshly grnd black pepper, to taste
  •     Porterhouse Steaks
  • 4 Tbsp. peanut oil (60 ml)
  •     kosher salt and freshly grnd black pepper, to taste
  • 2 x 2 inch thick, 24-oz porterhouse steaks
  • 4 Tbsp. unsalted butter (60 ml)
  • 3 sprg fresh thyme
  • 3 sprg fresh rosemary
  • 6 x marrow bones

Инструкции

  1. Note: Adding marrow to bearnaise gives it a richer flavour. Soak the bone in heavily salted water overnight (this forces the blood from the marrow.) Combine it with the wine, vinegar, shallots, and tarragon as directed above.
  2. Combine the wine, vinegar, shallots, marrow (if using), and tarragon in a saucepan. Bring to a boil over high heat and reduce till only 2 to 3 tbsp. of liquid remain, about 15 min. Press the reduction through a fine sieve into a bowl and set aside. (Start cooking the steaks and while the steaks are resting finish the sauce).
  3. Whisk the egg yolks in a metal bowl till they froth and begin to have some body. Set the bowl over a pot filled with water heated to just below a simmer. Add in the reduction to the yolks and beat with a wooden spoon till the mix thickens sufficient so the spoon leaves a trail.
  4. Remove the bowl from the heat and gradually beat in the hot clarified butter. While stirring, hot the sauce over the pan of warm water, then mix in the whipped cream. Add in the minced tarragon and season with salt and pepper.
  5. Porterhouse Steaks:Preheat oven to 200 degrees F.
  6. Divide the oil between 2 large skillets and heat over medium. Salt and pepper the steaks on both sides and add in them to the pans. Cook the steaks till the first sides are nicely browned, 7 to 10 min.
  7. Turn the steaks and add in the butter, thyme, rosemary, and marrow bones. Cook, basting the steaks with the herb butter and turning the marrow bones so they colour on all sides, about 10 min more for medium rare.
  8. Transfer the steaks to a platter and put the bones back to the oven. Pour the pan juices over the steaks and let rest in a hot place for about 10 min. Continue cooking the bones just till heated through, about 10 min. Meanwhile, finish the sauce. Slice the steaks and serve with the bones and sauce.
  9. Porterhouse steaks are especially prized by steak lovers because each one includes both a piece of richly marbled strip, or possibly short loin, and the tenderloin, that translates to heavy-duty flavour. When buying, look for dry-aged steaks (the loss of moisture in aging concentrates the flavour even further) which are about 2-inches thick.
  10. This recipe intentionally makes only a small amount of sauce; it's so rich you will not need more than 2 to 3 tbsp. per person.