Photo: Jason Leung
Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
11 ingredients
Makes 2 servings
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Estimated Nutrition (whole recipe, rough)
679
Calories
58g
Protein
44g
Fat
5g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
- 2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, cut into tablespoon pieces, divided
- 3 garlic cloves, crushed
- 2 (4-inch) sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
- 1 cup low-sodium chicken broth
- ovenproof 12-inch heavy skillet
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes