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Pot Roasted Porterhouse Steak
Warm Mushroom and Stilton Salad
Mashed Potatoes with Carrots
POT ROASTED PORTERHOUSE STEAK
Servings: 4-6
1 kg/2 lb 4 oz whole porterhouse (sirloin) beef
salt and freshly ground black pepper
2 tablespoons olive oil, for browning
55 g/2 oz butter
10 fresh bay leaves
4 garlic cloves, peeled and halved
375 mL/13 fl oz Cabernet Sauvignon vinegar
Trim the fat on the piece of beef to about 2 cm/1 in thick. Using a sharp knife, cut a crisscross pattern at 1 cm/1/2 in intervals across the fat. Season lightly with salt, but add plenty of pepper.
Heat oil in a large heavy-based flameproof pot. Add the beef and brown on all sides, leaving the fatty side until last.
Reduce the heat and slowly brown the fat; at the same time you will be rendering it (reducing the fat content). Remove the beef from the pot and drain off the fat.
Melt the butter in the pot until foaming, then add the beef. Add the bay leaves, garlic and 5 tablespoons of the vinegar.
Moisten a piece of baking paper large enough to cover the pot. Push the damp paper down into the pot to rest on and cover the beef entirely. Simmer over a low heat until the vinegar reduces by half.
Add a little more vinegar and when that reduces, add some more. Continue in this way until the beef is cooked to medium, 50–70 minutes. The sauce should never completely reduce because you are trying to create an emulsion (a creamy mixture of the beef fat and the vinegar). Add water, if necessary.
Turn off the heat and rest for 10 minutes.
Slice the beef and serve. Spoon a little of the sauce over the beef and garnish with the bay leaves and garlic.
WARM MUSHROOM AND STILTON SALAD
Makes 6 servings
1 1/2 ounces pancetta
3 large shallots
1 pound fresh chanterelle mushrooms
2 ounces Stilton
6 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon plus 2 teaspoons Sherry wine vinegar
1 (4- to 5-ounce) bag Bordeaux lettuce mix
Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown.
Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Saute until the mushrooms are just tender, about 5 minutes.
Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.
MASHED POTATOES WITH CARROTS
3 large potatoes or 6 smaller potatoes, peeled and chopped
3 thin carrots, peeled and chopped
1 cup of water
1/2 cup sour cream
4 tablespoons heavy cream
salt and pepper to taste
4 tablespoons fresh chives, chopped finely
Bring potatoes, carrots and water to a simmer until vegetables are cooked through. Most of the water may steam away. If there’s substantial water, discard all but half a cup.
Add sour cream and heavy cream. Salt and pepper to taste. Fold in the fresh chives. Serve with the Porterhouse.
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