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More From Dan Murphy's
Shiraz Recipes
Grilled porterhouse with hollandaise sauce
Match with Full-Bodied Red Wine
Serves
Four
Ingredients
- 4 tbsp vegetable oil
- 4x 2-inch thick porterhouse steaks
- Hollandaise Sauce
- 250g butter
- 6 egg yolks
- 2 tbsp red wine vinegar
- Pinch of cayenne pepper
- 2 tbsp warm water
- Salt and pepper to taste
Method
- Melt butter in a small saucepan and the continue heating until foamy.
- Whisk together egg yolks, vinegar, water, cayenne and seasoning until light and fluffy. Gradually add to butter and whisk over low heat until thickened. Place in a warm spot above stove until ready to serve.
- Heat the BBQ to high and rub with the oil. Season the steaks well with salt and pepper and place them on the grill. Cook the steaks about 6 minutes per side (for medium rare) or until done to your liking. Let rest off heat for 5 minutes.
- Transfer the steaks to preheated cast iron sizzle plates and serve with the hollandaise sauce.
Wine match
Cat Amongst The Pigeons
Barossa Valley
Shiraz
Cat Amongst The Pigeons Shiraz certainly does it's name justice with a Shiraz that serves it up to the all the favourite heavy hitting Shiraz on the shelves. With an alluring nose of pepper, blueberry, and blackberry, this Barossa Valley beauty has layers of flavour, ripe fruit, excellent balance, and enough structure to evolve for a few years.
Craftsman
Coonawarra, South Australia
Cabernet Sauvignon
Craftsman Cabernet shows exciting minty, leafy aromas, cedary oak with flavours of cassis and dark chocolate. It shows good varietal and regional character along with chalky tannins on the finish.
