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Porterhouse with Kipfler Potatoes and Red Wine Jus
Recipe by Beau Cook
This grilled Porterhouse fillet with Kipfler potatoes is a delicious winter warmer perfect for a hearty dinner
- Steps
- Ingredients
Steps
- Preheat the oven to 200⁰C.
- Bring a saucepan of salted water to the boil, reduce to a simmer, add potatoes and cook until almost tender. Drain and set aside to cool. Cut lengthways and place in a bowl, drizzle with olive oil and thyme leaves, season with salt.
- Place tomatoes on a roasting tray, drizzle with olive oil and balsamic, place in oven for 10-12 minutes or until skins crack.
- For the Jus, heat oil in a frying pan over a medium heat, add half the butter, the eschalots, garlic and thyme leaves, sauté for 1-2 minutes until softened, add the red wine and simmer for 10-12 minutes until reduced by half then add the beef stock and simmer for a further 15-20 minutes or until reduced. Strain and return to clean saucepan, whisk in the remaining butter and remove from heat, keep warm.
- Heat an oiled chargrill pan over a high heat. Rub steaks with oil and season with salt, place steak in middle of the pan and cook for 2-3 minutes each side for medium or until cooked to your liking, remove to a plate and allow to rest 5 minutes. Char-grill potatoes for 3-4 minutes each side or until golden.
- To serve, place the potatoes on a plate, top with the steak. Place the tomatoes on the other side, with the lemon wedge, top with micro herbs and pour over the jus to serve.
Notes
Preparation: 10 minutes Cooking: 30 minutes
