Pan fried Porterhouse Steak with a peppercorn sauce, hussleback potato and a herb leaf salad

 

Porterhouse steak 

Ingredients :

• Porterhouse steak 
• Black peppercorns
• Unsalted butter 
• Crushed Garlic

Method :

1. Rub your steak with your spices and crushed garlic 
2. Heat your pan and add unsalted butter and olive oil 
3. Add the steak into the pan and fry for 5 mins on each side 
4. Put aside to rest 

Peppercorn sauce

Ingredients:

• Heavy cream 
• Crushed Garlic 
• Beef stock 
• Peppercorns 
• Butter 

Method :

1. Into the same pan used to fry the steak add black peppercorns, crushed garlic and heavy cream
2. Add beef stock 
3. Simmer till the sauce has thickened 
4. Put aside for plating 

Hussleback potato 

Ingredients :

• Potato
• Garlic 
• Butter 
• Rosemary 
• Thyme 

Method :

1. Wash your potato to remove any access soil
2. Take a knife and cut thin lines into the potato carful not to cut all the way through the potato 
3. Take a medium baking tray and add  garlic, butter, rosemary, thyme 
4. Roast the potato in the oven for 45 minutes at 120°c

Herb leaf salad 

Ingredients:

Herb leafs

Olive oil 

Lemon juice 

Salt and pepper 

Method :

1. Take a bowl and add your herb leafs
2. Add olive and lemon juice, season with salt and pepper 
3. Mix well and be careful not to break the leafs