Ingredients
Ingredients 1 kg Whole Porterhouse (Sirloin) Beef Salt & Pepper 2 tablespoons Olive Oil For Browning 55 g Butter 10 Fresh Bay leaves 4 Cloves Garlic peeled and halved 375 ml Cabernet Sauvignon VinegarDescription
IngredientsTrim The Fat On The Piece Of Beef To About 2 Cm/1 In Thick. Using A Sharp Knife, Cut A Crisscross Pattern At 1 Cm/1/2 In Intervals Across The Fat. Season Lightly With Salt, But Add Plenty Of Pepper. Heat Oil In A Large Heavy-based Flameproof Po
LifeStyle FOOD
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