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Random Yummy Ep039 | Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes
Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes
Show notes at https://yumlum.co/2OXjkOH
Go to the show notes for the full recipe.
Ingredients
Steak
Sauce
Potato gems
Avocado
Cherry tomatoes
Instructions
Steak
About six hours before planning to cook (or overnight if possible) unwrap the steak from its environmentally unfriendly plastic wrapping. Pat the steak dry with absorbent paper. Season the steak with iodised salt and put the steak on a rack and place it into a refrigerator uncovered to dry out the surface of the steak and season it better.
When you’re ready to cook the steak bring it out of the refrigerator and turn on the oven and set the temperature to 100 °C (212 °F). Insert the thermometer deep into the meat muscle and put the steak on a rack over a baking tray and put it into the oven.
Cook the steak until it gets to about 45 °C (113 °F) and then remove from the oven.
Have everything in place for the searing and the sauce making.
Brush the steak with some Queensland nut oil.
Season the steak with freshly cracked black pepper and chopped thyme and rosemary leaves.
Heat a frying pan to a high heat and sear the steak flipping frequently until a crust has formed.
Remove the steak from the frying pan and allow it to rest comfortably so it can reabsorb all its meaty juices.
Once rested, slice the steak with a sharp knife. I like to use my Dick™ brand butchers knife.
Sauce
While the reversed seared steak is resting comfortably, begin the preparation to make the sauce.
Add some chopped spring onions and sliced mushrooms to the frying pan which was used to sear the steak.
Add some sherry to deglaze the frying pan and to infuse the sherry flavour into the mushrooms. Keep cooking until the sherry has reduced and then add in some beef stock and allow it to simmer and reduce.
When the liquid has thickened add in some cold butter and allow it to mix thoroughly into the sauce and finish with some cream.
Season to taste.
Potato gems
Turn the fan-forced oven on when you turn the toaster oven on and heat it to 200 °C (392 °F).
Put the frozen potato gems (tater tots if you’re from North America) onto a baking sheet and put them into the oven for about 25 minutes or until thy are golden and crunchy.
Lightly season the potato gems with salt and pepper.
Avocado and tomatoes
Slice an avocado cheek.
Halve the cherry tomatoes with a sharp knife.
Plating up bit
On a dinner plate pour out the thick sauce.
Lay out slices of steak on the sauce.
Place the avocado and tomatoes on the sauce next to the steak.
Place the potato gems next to the steak.
Eat with chopsticks to support the Chinese Australians and Australian born Chinese who are experiencing racism because of COVID-19.
View all episodes
By GaryReverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes
Show notes at https://yumlum.co/2OXjkOH
Go to the show notes for the full recipe.
Ingredients
Steak
Sauce
Potato gems
Avocado
Cherry tomatoes
Instructions
Steak
About six hours before planning to cook (or overnight if possible) unwrap the steak from its environmentally unfriendly plastic wrapping. Pat the steak dry with absorbent paper. Season the steak with iodised salt and put the steak on a rack and place it into a refrigerator uncovered to dry out the surface of the steak and season it better.
When you’re ready to cook the steak bring it out of the refrigerator and turn on the oven and set the temperature to 100 °C (212 °F). Insert the thermometer deep into the meat muscle and put the steak on a rack over a baking tray and put it into the oven.
Cook the steak until it gets to about 45 °C (113 °F) and then remove from the oven.
Have everything in place for the searing and the sauce making.
Brush the steak with some Queensland nut oil.
Season the steak with freshly cracked black pepper and chopped thyme and rosemary leaves.
Heat a frying pan to a high heat and sear the steak flipping frequently until a crust has formed.
Remove the steak from the frying pan and allow it to rest comfortably so it can reabsorb all its meaty juices.
Once rested, slice the steak with a sharp knife. I like to use my Dick™ brand butchers knife.
Sauce
While the reversed seared steak is resting comfortably, begin the preparation to make the sauce.
Add some chopped spring onions and sliced mushrooms to the frying pan which was used to sear the steak.
Add some sherry to deglaze the frying pan and to infuse the sherry flavour into the mushrooms. Keep cooking until the sherry has reduced and then add in some beef stock and allow it to simmer and reduce.
When the liquid has thickened add in some cold butter and allow it to mix thoroughly into the sauce and finish with some cream.
Season to taste.
Potato gems
Turn the fan-forced oven on when you turn the toaster oven on and heat it to 200 °C (392 °F).
Put the frozen potato gems (tater tots if you’re from North America) onto a baking sheet and put them into the oven for about 25 minutes or until thy are golden and crunchy.
Lightly season the potato gems with salt and pepper.
Avocado and tomatoes
Slice an avocado cheek.
Halve the cherry tomatoes with a sharp knife.
Plating up bit
On a dinner plate pour out the thick sauce.
Lay out slices of steak on the sauce.
Place the avocado and tomatoes on the sauce next to the steak.
Place the potato gems next to the steak.
Eat with chopsticks to support the Chinese Australians and Australian born Chinese who are experiencing racism because of COVID-19.