Porterhouse steak with mushrooms dijon sauce

I got my sister to get me porterhouse steaks today. Porterhouse steaks is really expensive with so many things is hapenning in the world. All my favourite food have increased so too the cost of living, I got to cut down on baking cake to put it toward daily meal. Hoping our country economy will be stabilize and perhaps the cost of living will be lower a bit.

Well, we got to eat, can’t complain. Google: “Porterhouse steaks are cut from back end of short loin. It has more tenderloin steak, along with a large strip steak. Australian called it boneless sirloin steak”. Today, I decided tomarinade it with salt, pepper and dijon mustard. The sauce to go with it is mushrooms dijon sauce. With leftovers kale, and red and green capsicums; I roasted them. This is healthy comfort meal of meat and vegetables. Let’s cook.


4 Porterhouse steaks
1/2 bunch kale, tear leaves into bite size, wash and dry
1/2 red capsicum, wash and cut into bite size
1/2 green capsicum, wash and cut into bite size
125 g sliced mushrooms
6 Tsp dijon mustard, divided
1 Tsp honey
2 Tbs Worcester sauce
1 Tbs balsamic vinegar
pink salt
black pepper


Preheat oven 190 degrees C. Line large baking tray with double foil. Marinade steaks with salt, pepper, 4 Tsp dijon and oil for 30 minutes. Place in fridge. Next, tear kale leaves, place in prepared baking tray and season with salt and pepper. Then drizzle some oil. Roast it for 15-18 minutes until crispy.

Remove steaks from fridge, rest to room temperature. Next cut up capsicums and place in a bowl set aside. Once, kale is done, removed, place in a plate and cover with foil until needed and keep warm. Now place capsicums in the same baking tray used for kale, season it and drizzle some oil if needed.

Then place steaks in together with capsicums. Roast it for 25-35 minutes, medium rare. For well done, add another 5-10 minutes. Once done to your liking, removed steaks and capsicums. Rest steaks for about 5 minutes.

Meantime add mushrooms, 2 Tsp dijon, honey, balsamic vinegar, Worcester, salt, pepper, oil in microwave safe bowl, stir to mix well and cook for 1 minutes, stir again to combined well. Microwave again for 1 minutes.

While oven is still hot, put the plate of kale to warm up again. In the meantime, divide capsicums into 4 plates. Followed by steak and kale chips. Add juice- oil from baking tray into mushrooms dijon sauce; stir to mix well. Then spoon over each steak. Serve with a glass of red wine.

Note: you may use any vegetables of your choice. You can roast steaks to your liking; less time. You can also roast the mushrooms if you like instead of cooking it with the dijon mustard sauce





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