4 x 200g porterhouse steaks
4 large flat mushrooms, stems removed
1 tablespoon olive oil
¼ cup (60ml) balsamic vinegar
40g butter, diced
50g baby rocket
mashed potato, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a chargrill or barbecue on high. Cook steaks for 3 minutes each side for medium, or until cooked to your liking. Rest for 5 minutes.
Meanwhile, heat a large frying pan on high. Add mushrooms, rounded-side down, then drizzle with olive oil and 1 tablespoon of balsamic vinegar. Reduce heat to medium and cook for 3 minutes each side, until tender. Remove mushrooms from pan and keep warm.
Increase heat to high. Deglaze pan with remaining balsamic and ½ cup water, stirring to scrape up any cooked pieces from base of pan. Boil for 2 minutes to reduce slightly. Add butter, one piece at a time, stirring until sauce thickens slightly and is glossy.
Top each steak with rocket and a mushroom. Drizzle with sauce, season and serve with mashed potato.