Herbed porterhouse with roasted kipfler wedges

  • 30 mins cooking
  • Serves 4
  • Print


Herbed porterhouse with roasted kipfler wedges
  • 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


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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