Porterhouse steak, vegetables with mushroom butterscotch sauce

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 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 pink Himalayan salt, or to taste

Method
Preheat oven 180 C. For the Butterscotch Sauce, place all ingredients into a small saucepan and simmer over a low heat until dissolved. Increase to medium heat, add the slice mushrooms to simmer abit 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.

Place porterhouse steaks on a line foil big tray, place the tomatoes, season with salt and pepper and spray oil on it. Then do the same for the asparagus. Bake them 20 – 30 minutes until vegetables are tender and steak cook 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.