Bistro-Style Porterhouse and Truffle Mayo

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs onion
• 1clove garlic
• 2pcs beef porterhouse steaks
• 25g parmesan
• 50g baby spinach leaves
• 40ml truffle mayonnaise
• 15ml olive oil
• 3ml sugar
• 20g butter
• 15ml milk

Method

1. Step 1 — Cook sweet potato
   Peel the sweet potatoes, then cut into 3cm chunks. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, then return to the pan.
2. Step 2 — Caramelise onion
   Meanwhile, thinly slice the onion. Crush or finely chop the garlic. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 4 mins or until light golden. Add the garlic and ½ tsp sugar and cook, stirring, for 2 mins or until lightly caramelised. Remove from the pan.
3. Step 3 — Cook steaks
   Heat 10g butter and 1 tsp olive oil in the same pan over high heat until hot. Season the steaks with salt and pepper. Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins. Reserve the pan.
4. Step 4 — Make sweet potato mash
   Finely grate the parmesan. Mash the sweet potato until smooth. Add half the parmesan, 10g butter and 1 tbs milk and stir to combine. Taste, then season with salt and pepper. Cover to keep warm.
5. Step 5 — Reheat caramelised onion
   Return the caramelised onion to the reserved pan. Cook over medium heat, stirring, for 1 min or until heated through.
6. Step 6 — Wilt spinach and serve
   Add the spinach to the caramelised onion and cook, stirring, for 30 secs or until wilted. Taste, then season with salt and pepper. Divide the mashed sweet potato, steaks and onion mixture among plates. Drizzle the steaks with any resting juices and spoon over the truffle mayonnaise. Scatter the mash with the remaining parmesan to serve.

Allergens

Milk, Egg