Grilled Spanish Mackerel with Miso and Soy - Chef Recipe by Tetsuya Wakuda
As featured in Maeve O’Meara's Food Safari: Earth Fire Water.
A dish that will make you want ‘steak night' every night Pan-seared porterhouse steaks with red wine sauce. You'll be dreaming of a sunset over the Indian Ocean after cooking up this beauty inspired by Curtis' WA road trip.
4 porterhouse steaks (about 200g each)
1 1/2 Tbs olive oil
3/4 cup Australian dry red wine
1/2 cup good-quality beef stock
1 thyme sprig
30 g butter
Mash of choice, roasted baby carrots and steamed green beans, to serve OR for a lighter dish, try serving with a simple Summer salad!
Season steaks generously with salt and black pepper. Heat large char-grill or frying pan over high heat. Add oil then steaks and
cook for 3 minutes per side or until browned on both sides and internal temperature is 50°C for medium-rare doneness. Transfer
steaks to carving board to rest.
Place non-stick frying pan over medium-high heat. Add wine and simmer for 4 minutes or until reduced by half. Add beef stock
and thyme and simmer for a further 4 minutes or until reduced by half. Remove pan from heat and whisk in butter to blend.
Season sauce with salt and pepper.
Slice steaks against grain and divide among 4 plates. Drizzle with pan sauce and serve with mash, carrots and beans.
Credits: Curtis Stone
Photo Credits: Australian Beef