Serves 4Ingredients

4 x 250g Porterhouse Steaks
2 Tbsp Olive Oil
50g (1/2 small) Onion sliced
1 Portabello mushroom (chopped)
50 ml Madeira
100 ml Red wine
500ml Beef stock
Flaky Sea Salt and freshly ground Black Pepper
50g Unsalted Butter (diced and very cold)
4 thick slices of Ciabatta or Sourdough
1 clove peeled Garlic
16 spears fresh Asparagus

Method

Turn on your BBQ to high heat. Preheat oven to 180c. Remove steaks from refrigerator.
In a saucepan set over medium heat, place half Tbsp of olive oil. Add onion and mushroom and cook, stirring from time to time, till onion has softened.
Pour Madeira into saucepan and stir till liquid is reduced by half. Add red wine and simmer till liquid has reduced to one-third. Add beef stock and slowly simmer till sauce has reduced by half or is a syrup consistency. Remove from heat.
Pour through a fine sieve into a small pot set over a very low heat. Slowly add butter, whisking it in. Set aside in a warm place.
Place steaks in a bowl with remainder of oil and toss together to coat, season with salt and pepper.
When BBQ is ready put steaks on and sear all sides till browned and fat cap too. Transfer steaks to an ovenproof pan and place in oven for 5 minutes till medium rare, then rest steaks off heat on a warmed tray for 5 minutes covered.
Grill bread slices both sides and rub garlic clove over, then drizzle with extra olive oil. Grill asparagus spears to your doneness.
On each warmed plate, place a bread slice, top with steak, asparagus and pour over sauce. Can serve with fresh salad greens and new season potatoes.