Florida Meat Recipe

Meat-1016

Marinade
2	3x5 inch untreated cedar planks (approximately 1/8 inch thick) soaked in water for 20 minutes, remove and brush generously with olive oil.
4	10-12 ounce lamb porterhouse steaks, approximately 2 inches thick
2 tablespoons	olive oil
4 tablespoons	shallots, minced
1 tablespoon	garlic, minced
1/4 pound	wild mushrooms (combination of any of the following: Portabello, shitake, wood ear, oyster, cremini, morrels)
1 cup	cabernet sauvignon wine
3/4 cup	demi-glace
1 teaspoon	fresh rosemary
1 teaspoon	fresh parsley

Preparation
Pre-heat grill and place prepared planks directly on grill. Season lamb steaks with salt and pepper and sear on all sides in a saute pan with olive oil. Remove from pan and place directly on top of the cedar planks, two steaks per plank. The hot planks should begin to smoke at this point. Cover grill and hot smoke for 7-9 minutes on each side. In the same pan used to sear the steaks, saute‚ shallots, garlic, and mushrooms for approximately 1 minute. Add wine and reduce liquid by one-half, add demi-glace and reduce to desired consistency, stir in fresh herbs and spoon over finished lamb steaks. Serve with horseradish whipped potatoes and candied baby carrots.