Cleavers Porterhouse Steak with Mushroom Sauce

Steak and mushrooms go together like Forest & Jenny – a classic combo that never fails!

2 Cleaver’s Organic Porterhouse Steaks

2 tbsp olive oil

50 g butter

Salt and pepper

200 g of brown cup mushrooms, sliced

1 tbsp of wholegrain mustard

4 garlic cloves, finely chopped 

100 mls of white wine

300 mls of cream

1/2 cup of parsley, chopped


  1. Take the steaks out of the fridge and put them on the bench allowing them to come to room temperature before cooking
  2. Place a pan on a medium heat, add 1 tbsp of olive oil and the butter. When the butter has melted, add the mushrooms and cook for 5 minutes or until soft and caramelised.
  3. Add the mustard and garlic and cook, stirring for 1 minute. Add the wine and let boil until reduced by half. Add the cream and simmer for a few minutes, stirring occasionally, until the sauce has thickened. Remove from the heat, stir in the parsley and season with salt and pepper.
  4. Drizzle each steak with olive oil and season generously on both sides with salt and pepper. Heat a frying pan over high heat and cook the steaks for 3 to 4 minutes either side for medium rare. Remove steaks and let them rest for a few minutes before slicing and topping with the beautiful mushroom sauce

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