Dinner ideas

Herbed porterhouse with roasted kipfler wedges

herbed porterhouse with roasted kipfler wedges



1.Combine breadcrumbs, finely chopped chives, parsley, mustard and 2 tsp of the oil in a small bowl.
2.Brush steaks all over with a little of the remaining oil. Divide herb mixture among steaks, pressing firmly onto one side only. Refrigerate on tray, herbed-side up, for 10 minutes.
3.Preheat oven to 220°C.
4.In a single layer, place potato in a medium shallow baking dish. Drizzle with 1 tbsp of the remaining oil. Roast, uncovered, about 25 minutes or until browned and crisp.
5.Meanwhile, heat remaining oil in a large frying pan. Cook steaks herbed-side down first. Brown both sides until cooked as desired. Remove from pan and cover to keep warm.
6.Place wine in same pan and stir until it comes to a boil. Boil 2 minutes, then add blended cornflour and stock. Stir until sauce boils and thickens slightly, then stir in coarsely chopped chives. Serve steaks and potatoes with sauce.

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