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Reviewed Seared Porterhouse with Oozing Maitre d' Butter
"It was so good that my husband was still thanking me in bed, for making the steak. I used rib eyes instead of the porterhouse cuts. The Maitre d' butter I think will be wonderful for fish too. Love the cumin on the mushroom it breaks the richness of the dish. Used the left over mushroom stuffing over a bed of pasta and it was great. Had a hard time looking for green peppercorns in brine though, I just used the dried ones.
About Me
Just a homecook, learning a bit of from different cultural cooking styles. We watch Food Network often, so when we see a recipe that looks good, the whole family will hop in the car for a short excusion to the grocery store, to look for the ingredients.
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