Porterhouse mushroom onion & cabanossi sauce wrapped asparagus prosciutto & salad

Google: “Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. The size of a porterhouse steak should be at least 1.25 inches thick.”

“Bocconcini Cabanossi is a thin traditional Italian sausage. Made using a selection of finely minced pork and beef, it features a premium bocconcini cheese stuffed centre.”

“Champagne vinegar is milder in flavour and acidity than other types of vinegar. It’s for vinaigrettes and marinades. It may also be used to enhance sauces.” Curious to know what the taste is going to be, I got to try it. My friend gave me a bottle of champagne vinegar, a packet of prosciutto and a packet cabanossi.

I have one left porterhouse steak and some leftovers of salad, mushrooms and asparagus. Let use the food from my friend with my porterhouse and my leftovers. I am happy that I have created a colourful, comforting delicious and satisfying dinner. Let’s cook!!!


1 porterhouse steak, 1 1/4-inch thick refrigerated
80 g sliced mushrooms
15 g sliced cabanossi
10 spears asparagus, trimmed
2 slices prosciutto
1/4 red onions, sliced
1 Tbsp butter, divide
2-3 Tbsp oil
1/2 Tsp salt
1 Tsp minced garlic, plus 2 Tsp minced garlic for caramelized onions
1 Tsp champagne vinegar
30 ml white wine
honey (OPT)
black pepper


champagne vinegar


Marinade porterhouse: add minced garlic, 2-3 Tbs oil and pepper to the bag. Then add porterhouse and gives a couple of turns and rubs to coat them well with marinade. Refrigerate for 1 hour. After 1hour, preheat pan on low heat. Lightly drizzle bottom of pan with oil and add 1/2 Tbs butter.

Once oil and butter is hot, add the sliced onions cook over low heat till soft stirring occasionally about 8-10 minutes. Then add white wine and continue to cook until wine has evaporated, and onions are golden brown for about 12-15 minutes, then remove to a plate.

Add 1/2 Tbs butter and about 1 Tbs oil to pan. Add cabanossi and mushroom cook over medium heat until soft. Return onions to pan, stir in vinegar and drizzle some honey. Cook 5 minutes or until vinegar reduces and glazes onions and mushrooms. Keep warm until porterhouse are ready.

Preheat oven/grill. Remove marinated porterhouse from refrigerator 30 minutes before cooking. Heat pan on medium until hot. Remove porterhouse from bag and sprinkle salt on both side to taste. Place porterhouse in hot pan and cook to desired doneness about 5 minutes.

Transfer to heated grill, place it about 3 inches from the heat and grill for about 5-7 minutes to desired doneness, turning once. Let porterhouse rest for 5 minutes, cover with foil. Turn grill to oven 220 degrees C. Line a small baking tray with aluminium foil, and coat with oil. Wrap one slice of prosciutto around asparagus (5 in a bundle) and the next slice of prosciutto on another bundle of asparagus. Place wrapped asparagus on the prepared baking tray.

Bake for 4 minutes. Remove, and turn the other side of wrapped asparagus over. Return to the oven for another 3 minutes, or until asparagus is tender, and prosciutto is crisp.

Prepare salad: Meantime put salad in a bowl. Then drizzle champagne vinegar, salt and pepper. Toss to mix well and set on plate. Once porterhouse done resting, transfer porterhouse to prepared salad plate, keep warm cover with foil. Once asparagus and prosciutto done, add it to plate. Serve with a glass of white wine. Enjoy!!!

Note: You can cook straight on grill or on stove. You can cook to your liking. I like my porterhouse medium to well done. You can serve with vegetables of your choice or roasted vegetables.