Porterhouse Steak, LaValliere
- Steaks
- Buttered croutons
- Artichoke heart
- Crushed tomatoes
- Bordelaise Sauce
- Port wine
Fry steaks and place on buttered croutons. On each steak put an artichoke heart, filled with crushed tomatoes. Garnish with a border of Bordelaise Sauce. Add a little port wine to drippings and pour gravy over steaks.
Submitted by Jun 8, 2009
15 min
30 min
45 min