Create this delicious Porterhouse steak with red wine sauce in just 30 minutes. Featuring garlic and thyme for extra flavour, it's a speedy weeknight meal that's sure to impress.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
Frozen shoestring fries, to serve
1 tbs olive oil
4 x 250g Coles Australian Beef Porterhouse Steaks
2 brown onion shallots, finely chopped
1 garlic clove, crushed
1 cup (250ml) red wine
1 cup (250ml) beef stock
1 tsp Dijon mustard
6 thyme sprigs
50g butter, chopped
2 garlic cloves, extra, thinly sliced
2 bunches English spinach, trimmed, coarsely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook frozen shoestring fries following packet instructions.
Step 2
Meanwhile, heat half the oil in a large frying pan over medium heat. Season steaks with salt and pepper. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest.
Step 3
Heat remaining oil in the same pan. Add shallot and garlic. Cook for 2 mins. Add wine and simmer for 5 mins or until reduced by half. Stir in stock, mustard and thyme sprigs. Bring to the boil. Reduce heat to low. Simmer for 5-8 mins or until thickened slightly. Stir in 30g of butter. Season with salt and pepper. Remove thyme sprigs.
Step 4
Meanwhile, melt remaining butter in a large frying pan over medium heat. Add garlic and spinach and cook covered for 3 mins or until wilted. Season with salt and pepper. Serve steaks with spinach, fries and drizzled with sauce.
