Porterhouse steak and mushrooms are on sale, but the sale price is not what I used to get when they are on sale. I bought it as I have not had steak for a few months perhaps nearly one year. I am willing to give up my favourite fruits berries which is so expensive to get. It has been 4 days now that I have not eaten any fruits.
I hope I don’t get constipated, even though I have Metamucil fiber powder and add water to drink. Everything has increase in prices and also flooded in some places that the fruits are spoiled or can’t get imported. Luckily there are still some vegetables that I can still get them.
Today, I decided to make salted bourbon butterscotch sauce as my crème fraiche and thickened cream will expire in 5 days, best use them and make my dinner something different. It’s a twist to mushrooms sauce, a savoury sweet cream sauce. That’s me like to explore various combination method or ingredients.
It sure is satisfying after so many months have not had porterhouse steak. My luxury dinner is colourful, creative, hearty and delicious. Let’s cook and be grateful to have food on the table.
Ingredients
4 porterhouse steaks, season with salt and pepper, spray a bit oil
2 bunches of asparagus, cut to bite size
2 carrots, slice diagonally
2 medium potatoes, cut into halves
a handful of ground beans, cut end tips off
a handful of cup mushrooms, slice thinly
a bunch of trustee tomatoes
olive oil spray
sea salt and black pepper
Salted Bourbon Butterscotch Sauce
350 g brown sugar
300 g unsalted butter
130 g creme fraiche
130 ml thickened cream
6 Tsp bourbon whiskey
2 Tsp vanilla extract
1/2 Tsp ground salt, or to taste
Method
Place porterhouse steaks on a line foil big tray, place the tomatoes, season with salt and pepper and spray oil on it overnight and put in fridge. Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before baking. Preheat oven 180 degrees C. Wash, scrub and dry potatoes well. Cut into halves, seasoning with salt and pepper and then spray oil over it and wrap up tightly in aluminium foil. Bake it for 40-60 minutes.
For the Butterscotch Sauce, place all ingredients into a small saucepan and simmer over a low heat until sugar dissolved. Increase to medium heat, add the slice mushrooms to simmer a bit and allow mixture to bubble away for 5 minutes. Add bourbon whiskey. Add salt, to taste, and set aside in saucepan, keep warm until ready to use. If it had gone cold, warm up again before serving.
Season with salt and pepper, then spray oil on asparagus, carrots and green beans. Add cut carrots to a very large sheet pan. Bake carrots for 10 minutes. Remove from the oven and quickly flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until slightly tender. Green beans bake for about 18– 22 minutes, wrap asparagus with foil tightly and bake for about 25-30 minutes.
After 40 minutes at room temperature up, sear steaks over high heat for 2 minutes a side. Then bake for about 18-22 minutes or to your liking. Mine is well done. Let steak rest for 5 minutes before assembling it on serving plates with vegetables and serve with the mushrooms butterscotch sauce.
https://helenscchin.com/2016/05/16/porterhouse-steak-vegetables-with-mushroom-butterscotch-sauce/
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