Porterhouse with Chantarelles, roasted beetroot and leek, and herb shallot butter

serves 2 Preperation time: 20 mins Cooking time 15 – 30 mins porterhousewithchantarelles

2x 200 gm Porterhouse steaks
100 gms Chantarelles
6 baby beetroot
1 leek trimmed into 4 cm pieces
100 gms unsalted butter
1 golden shallot, finely diced
sea salt and cracked black pepper
2 tbs chopped parsley
1 tbs chopped chives
1/2 lemon
3 tbs vegetable oil

1. Preheat oven to 190 degrees celcius
2. melt 40 gms of butter and coat the leek and season. Place on lined tray and into oven until soft and golden, about 12-15 mins
3. wrap the beetroot in foil and place in oven for about 10 mins or until soft
4. Soften 50 gms of butter and mix the shallot, chives, 1 tbs of parlsey and seasoning
5. Season the steaks well and heat a heavy base fry pan on a medium high heat. Once the pan is hot add 2 tbs of oil and the steaks searing well on both sides. Turn the heat down to a mdeium heat and continue to cook the steaks turning regularly to ensure even cooking. Once the steaks are ready remove from pan and rest in warm place.
6. Place the remaing oil in the pan and sautee the chantarelles for 4 mins seasoning well. Add the remaining butter, parlsey and a squeeze of lemon juice.
7. Place the steak in the centre of the plate, spoon some shallot butter on top, place the roasted beet and leek around and scatter the chantarelles and serve.
Gourmet options: Replace sea salt with peppery chantarelle salt

Ingredients

2x 200 gm Porterhouse steaks
100 gms Chantarelles
6 baby beetroot
1 leek trimmed into 4 cm pieces
100 gms unsalted butter
1 golden shallot, finely diced
sea salt and cracked black pepper
2 tbs chopped parsley
1 tbs chopped chives
1/2 lemon
3 tbs vegetable oil


Instructions

1. Preheat oven to 190 degrees celcius
2. melt 40 gms of butter and coat the leek and season. Place on lined tray and into oven until soft and golden, about 12-15 mins
3. wrap the beetroot in foil and place in oven for about 10 mins or until soft
4. Soften 50 gms of butter and mix the shallot, chives, 1 tbs of parlsey and seasoning
5. Season the steaks well and heat a heavy base fry pan on a medium high heat. Once the pan is hot add 2 tbs of oil and the steaks searing well on both sides. Turn the heat down to a mdeium heat and continue to cook the steaks turning regularly to ensure even cooking. Once the steaks are ready remove from pan and rest in warm place.
6. Place the remaing oil in the pan and sautee the chantarelles for 4 mins seasoning well. Add the remaining butter, parlsey and a squeeze of lemon juice.
7. Place the steak in the centre of the plate, spoon some shallot butter on top, place the roasted beet and leek around and scatter the chantarelles and serve.
Gourmet options: Replace sea salt with peppery chantarelle salt


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