Classic Butter-Basted Porterhouse Steaks

Nutrition per serve

Ingredients

• 2pcs beef porterhouse steaks
• 2pcs potato
• 1bunch thyme
• 1bunch tarragon
• 1bunch parsley
• 2clov garlic
• 5g country seasoning
• 10g capers
• 150g green beans
• 1pcs baby broccoli
• 25g parmesan
• 40g butter
• 15ml olive oil
• 10ml white wine vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Remove 40g butter from the fridge to soften. Pat the steaks dry with paper towel, then season well with salt (this helps to achieve a good crust on the steaks). Peel the potatoes, then cut into 2cm-thick slices. Finely chop the thyme leaves, discarding the tough stems. Pick the tarragon and parsley leaves, discarding the stems. Crush or finely chop the garlic.
2. Step 2 — Cook fondant potato
   Heat 2 tsp olive oil in a medium frypan over medium-low heat. Cook the potato, without turning, for 5-7 mins until golden underneath. Scatter over the thyme and cook for 1 min or until fragrant. Scatter with the country seasoning, add 125ml (½ cup) water to the pan and bring to a simmer. Cook, covered, for a further 25 mins or until tender.
3. Step 3 — Prep butter and steaks
   While potato is cooking, finely chop capers, tarragon and half the parsley. For the tarragon butter, mash butter, garlic, capers and chopped herbs in a bowl until combined. Pat steaks dry with paper towel (the salt will draw out moisture, so it's important to pat them dry again), then drizzle with 2 tsp olive oil. Bring a medium saucepan of water to the boil for greens.
4. Step 4 — Butter-baste steaks
   Heat a medium frypan over high heat until hot (see cooking tip). Reduce the heat to medium-high. Holding steaks upright with tongs, cook fat-side down for 1 min, then cook steaks for 2 mins each side. Melt the tarragon butter in pan. Tilt pan and spoon butter over steaks for 1 min for medium-rare, or until cooked to your liking. Remove steaks and butter from pan. Rest for 4 mins.
5. Step 5 — Prep and cook greens
   Meanwhile, trim the beans. Trim the baby broccoli, halving any thicker stems lengthwise. Cook the greens in the pan of boiling water for 2-3 mins until tender. Drain. Return the greens to the pan, drizzle with 2 tsp white wine vinegar and 2 tsp extra virgin olive oil, season with salt and pepper and toss to coat.
6. Step 6 — Get ready to serve
   Finely grate the parmesan. Divide the steaks, fondant potatoes and greens among plates. Drizzle the steaks with the tarragon butter remaining in the pan and resting juices, if desired. Scatter the greens with the parmesan and remaining parsley leaves to serve.

Allergens

Milk, Sulphites