Name: Herbed porterhouse with roasted kipfler wedges
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup (35g) stale breadcrumbs; 1 tablespoon finely chopped fresh chives; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon wholegrain mustard; 1/4 cup (60ml) olive oil; 4 porterhouse steaks; 1 kilogram kipfler potatoes, scrubbed, quartered lengthways; 1/2 cup (125ml) dry red wine; 2 teaspoon cornflour; 3/4 cup (180ml) beef stock; 2 tablespoon coarsely chopped fresh chives

Ingredients

1/2 cup (35g) stale breadcrumbs

1 tablespoon finely chopped fresh chives

2 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon wholegrain mustard

1/4 cup (60ml) olive oil

4 porterhouse steaks

1 kilogram kipfler potatoes, scrubbed, quartered lengthways

1/2 cup (125ml) dry red wine

2 teaspoon cornflour

3/4 cup (180ml) beef stock

2 tablespoon coarsely chopped fresh chives

Method

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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