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The Silver Spoon, Phaidon Press

Serves 4


    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 4 porterhouse steaks
    • 1 shallot, chopped
    • 2 teaspoons balsamic vinegar
    • fresh flat-leaf parsley sprig, chopped
    • salt


Heat 1½ tablespoons of the butter and the oil in a skillet.

Add the steaks and cook over high heat for 2-4 minutes on each side, depending on how well done you like your steak.

Season with salt, transfer to a serving dish and keep warm.

Add the shallot to the skillet and cook over low heat, stirring occasionally, for 5 minutes.

Add the remaining butter and reduce a little, then stir in the vinegar.

Remove the skillet from the heat and pour the sauce over the steaks, sprinkle with the parsley and serve.

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