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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Porterhouse Steak With Red Wine Sauce

sauces, beef

3 lb porterhouse steak
1 about 2 1/2-in. thick
1 salt and pepper
2 tablespoon vegetable oil
3 tablespoon butter
1 tablespoon shallots, chopped
1/2 cup burgundy or cabernet
1/2 cup brown sauce or
1 canned brown beef gravy

1. Select a very heavy skillet for this. A heavy, traditional black iron skillet is excellent. Sprinkle the steak on both sides with salt and pepper. Use a fairly generous amount of black pepper. Pat with the fingers to make the seasoning adhere. 2. Heat the oil in the skillet and when quite hot, add the steak. The primary goal is to sear the steak well on both sides over moderately high heat. Cook the steak on the first side about 5-7 min. until it is quite dark without burning. Turn the steak and cook about 10 min. on the other side, until quite dark but not burnt. 3. Reduce the heat slightly and turn the steak again. Cook about 10 min., then turn the steak again. Continue cooking, turning as necessary. The total cooking time recommended is about 45 min, from start to finish. 4. Remove the steak from the skillet and cover loosely with foil. Let rest so that the internal juices are redistributed. 5. Meanwhile, pour off the fat from the skillet. Wipe lightly with paper towels. Add 1 tbsp of butter to the skillet and stir to dissolve the browned particles that cling to the bottom. Add the shallots and cook briefly. 6. Add the wine and boil to reduce about 30 sec. Stir in the brown gravy and reduce to 2/3. Remove from the heat and swirl in the remaining butter. 7. To serve, spoon a little of the sauce onto each of 4 hot plates. Slice the steak and place the slices on the sauce. This dish: Bifteck marchand de vin