Porterhouse Steak with Caramelised Eschalots
![Porterhouse Steak with Caramelised Eschalots]()
Serves 4
Preperation Time 15 mins
Cooking Time 30 mins
Ingredients
30g Butter 500g Eschalots, peeled ½ Cup (125ml) red wine vinegar ¼ Cup (55b) brown sugar 2 x tsp Lemon thyme leaves 4 x 200g Porterhouse steaks Mash potato and vegetables of your choice Directions
Heat butter in a frying pan on medium heat, and cook eschalots for 5 mins, until golden. Add 1½ cups of water, vinegar, sugar and thyme. Cook for 15 - 20 minutes or until soft. Heat a frying pan on high. Cook steaks for 3 minute each side, then rest for 4 mins. Serve with eschalots, mash potato and vegetables of your choice