Porterhouse for Two

by on October 21, 2012 » Add the first comment.
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Tenderloin & sirloin


1. Leave bone on for more flavor, less shrinkage and more tender.
2. In heavy cast pan @ med high, cook slow on stove top.
3. Season meat with clarified butter in pan, low gentle sizzle, 5 min., flip and baste w/ butter thyme & garlic.
4. Let meat rest for a few minutes, cut off bone. Slice into ½” pieces and fit back into bone.

Special Steps

Serve w/ baby vegetables. Saute pearl onions and other vegetables and lemon @ the end and any leaves @ end.


Instructions Handwritten – /Recipes/Porterhouse_for_two.pdf

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