Porterhouse With Mushrooms - cooking recipe

Ingredients

4 (7 oz) porterhouse steaks
4 None large portobello mushrooms, stems removed
1 tbsp olive oil
1/4 cup balsamic vinegar
3 tbsp butter, diced
2 oz baby arugula
None None mashed potatoes, to serve

Preparation

Preheat grill. Cook steaks for 3 mins per side for medium, or until cooked to your liking. Let rest for 5 mins.
Meanwhile, heat a large frying pan over high heat. Add mushrooms, rounded-side down, then drizzle with olive oil and 1 tbsp balsamic vinegar. Reduce heat to medium and cook for 3 mins per side, until tender. Remove mushrooms from pan and keep warm.
Increase heat to high. Deglaze pan with remaining balsamic vinegar and 1/2 cup water, stirring to scrape up any browned bits. Boil for 2 mins to reduce slightly. Whisk in butter, 1 piece at a time, stirring until sauce thickens slightly and is glossy.
Top each steak with arugula and a mushroom. Drizzle with sauce and season. Serve with mashed potatoes.