Porterhouse Steak with Creamy Dijon Mustard Sauce
A perfectly cooked porterhouse steak doesn’t need much to be fabulous, but this silky Dijon mustard sauce elevates the dish to be worthy of the best steakhouse.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 porterhouse steaks, approx. 200 g each
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- ½ tsp freshly ground black pepper
For the Creamy Dijon Mustard Sauce
- 20 g butter
- 1 small eschalot, finely diced
- 125 mL beef stock
- 150 mL thickened cream
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
To Serve
- Crispy chips
- Fresh thyme leaves
- Green salad
How do I make it?
- Remove steaks from the fridge 30 minutes before cooking.
- Pat dry with paper towel and brush with olive oil. Season generously with salt and pepper.
- Heat a large frying pan or barbecue plate over high heat until very hot.
- Cook the steaks for 3-4 minutes per side for medium-rare, or until cooked to your liking.
- Transfer to a warm plate, loosely cover with foil and rest for 5-10 minutes.
- Meanwhile, reduce the heat to medium and add the butter to the same pan.
- Add eschalot and cook for 2-3 minutes until softened.
- Pour in beef stock and simmer 2-3 minutes until slightly reduced.
- Stir in cream, Dijon mustard and Worcestershire sauce. Simmer gently for 3-4 minutes until the sauce thickens slightly.
- Remove from heat and stir through the lemon juice. Season to taste.
- Slice the rested steaks and arrange on plates.
- Spoon warm mustard sauce over the steak and garnish with thyme leaves.
- Serve with crispy chips and a green salad.
TOP TIPS
- For the juiciest steak, always rest the meat before slicing.
- If you prefer a stronger mustard flavour, add an extra teaspoon of Dijon.
- This sauce also works beautifully with grilled pork chops or roasted chicken.
- For a richer restaurant-style sauce, whisk in an extra 20 g cold butter, just before serving.
