Instructions
1 bottle stout beer; reserve 2 tablespoons
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons dried tarragon, crushed and divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Porterhouse steak, 1-inch thick
1 shallot, finely diced
2 teaspoons olive oil
1/2 cup butter, softened
In a small bowl, combine the beer, mustard, Worcestershire sauce, 1 teaspoon tarragon, salt and pepper. Mix well. Place steak in a sealable plastic bag set in a shallow dish. Pour the marinade over the steak, seal and marinate in refrigerator 4-6 hours, turning occasionally. In a small skillet over medium heat, cook shallot in oil until tender. Stir in reserved 2 tablespoons beer. Remove from heat and cool for 10 minutes. Combine the softened butter, shallot mixture and remaining 1 teaspoon tarragon. Transfer to a sheet of waxed paper, shape into a log, wrap and freeze. Drain steak, reserving marinade. Season steak with additional salt and pepper, if desired. Place steak on rack of broiler pan and broil 3-4 inches from heat to desired doneness, turning once. Remove to platter, tent with foil and let stand 5 minutes. Place reserved marinade in a small saucepan and bring to a boil. Reduce heat to medium and simmer, uncovered, for 15 minutes. Slice steak into portions, drizzle with some of the marinade reduction and top each with a slice of the frozen butter.
