1/2 lb. fresh mushrooms
2 tbsp. butter
1/2 tsp. meat extract or beef concentrate
Salt & pepper
1 tbsp. chopped chives
1 clove garlic
2 tbsp. minced onion
1/4 c. Worcestershire sauce
1 1/2 tbsp. salt
1/4 tsp. ground pepper
6 tbsp. butter
2 or 3 Porterhouse steaks
1/4 c. water
1 tbsp. butter

Have ready the following garnish and basting mixtures.

GARNISH: Trim stems of mushrooms to within 1/2" of caps. Wash and drain mushrooms and slice 1/4" thick. Over high heat, melt 2 tablespoons butter. When it sizzles, reduce heat to medium, add mushrooms and saute until golden and soft. Stir meat extract or beef concentrate into pan juices. Taste, season with salt and pepper and sprinkle with chopped chives.

BASTING: Crush garlic and minced onion in a garlic press. Blend together garlic and onion, Worcestershire sauce, salt, freshly ground pepper and very soft butter (6 tablespoons).

STEAKS: Preheat oven to 550 degrees for 1/2 hour. Trim fat and tail from Porterhouse steaks weighing 10 pounds altogether. Place steaks in shallow baking pan and brush with 1/2 of basting mixture. Bake 12 minutes, then turn steaks and insert meat thermometer into one of them. Brush second sides with rest of basting mixture. Bake to temperature recommended for rare (130-140 degrees) or medium rare (160 degrees).

Remove steaks to heated serving platter. With a perforated spoon, heap mushrooms on steaks, reserving juice. Place baking pan over high heat on top of stove. De-glaze drippings with 1/4 cup hot water and add mushroom juice and 1 tablespoon butter. Taste; correct seasoning and pour sauce over steaks. Have plenty of French bread for dunking. Serves 10 to 12.