|Beef porterhouse steak||2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Celery salt||1 Dash|
|Burgundy wine||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
Slash fat edge of steak at 1-inch intervals.
Slicing from fat side, cut pocket in steak, cutting almost to bone.
Cook onion and garlic in 1 tablespoon of the butter; sprinkle with salt, pepper, and celery salt.
Stuff mixture into pocket of steak; use wooden picks to skewer closed, if necessary.
Mix Burgundy and soy sauce; brush over steak.
Grill steak over medium-hot coals (or broil 3 to 4 inches from heat source), turning once.
Allow 25 to 30 minutes total cooking time for rare.
Brush occasionally with sauce.
Meanwhile, in small skillet cook mushrooms in remaining 2 tablespoons butter till tender, 3 to 5 minutes; spoon over steak.
Slice steak across grain.