Stuffed Porterhouse Steak
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INGREDIENTS
- 4 Porterhouse steaks ; Thick cut
- 2 ts Worcestershire Sauce
- 2 Shallots ; peeled and sliced thin (2 to 3)
- Salt & freshly ground pepper
- 8 oz Fresh mushrooms
- 2 Cloves garlic ; minced (2 to
- 4 tb Unsalted butter
- 1/2 c Red cooking wine ; or burgundy
INSTRUCTIONS
Melt butter over medium-high heat in large frying pan. Saute mushrooms, shallots and garlic until shallots are tender - 5 minutes. Add wine or worcestershire sauce and cook until all liquid is gone from pan and mushrooms begin to brown. Cut a slit in the large part of the steaks and fill with the mixture. Cook steaks over a charcoal grill to desired doneness. Serve immediately. Call 319-391-2427 with any questions.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2547g) | ||
| Recipe Makes: 1 | ||
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| Calories: 7047 | ||
| Calories from Fat: 5476 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 608.4g | 811 % | |
| Saturated Fat 308.1g | 1540 % | |
| Monounsaturated Fat 218.6g | ||
| Polyunsanturated Fat 23g | ||
| Cholesterol 1879.6mg | 578 % | |
| Sodium 1976.1mg | 68 % | |
| Potassium 6857.1mg | 180 % | |
| Total Carbohydrate 30.8g | 9 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 29.3g | ||
| Protein 347.8g | 497 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7047
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