RECIPE: Pan-seared porterhouse steak with mushrooms and charred cabbage

It’s almost festive season, the perfect time to share this pan-seared porterhouse steak recipe by private chef Cwenga Mbinda. It is paired with chilli, thyme, sage wild mushrooms, charred red cabbage and sweet onions served with a gravy or jus on the side.

While you may find this dish readily available in restaurants, Mbinda says making this recipe from scratch is totally worthwhile!

READ: From cooking during Durban July to starting his own business in Cape Town

INGREDIENTS

Serves 5-6 people

Steak

400 g Porterhouse steak

1 clove of garlic

5 g of butter

5 g of coarse salt

7 g of pepper

10 ml of olive oil

METHOD

1. Season steak with salt and pepper. Refrigerate overnight or for three hours.
2. Add olive oil to a pan with the stove set at a high heat
3. Bring steak to room temperature.
4. Sear steak on each side for 5 minutes
5. Add thyme, garlic and butter to the pan. Tilt pan to spoon garlic butter over steak.
6. Take off the heat and place pan into a pre-heated oven – 200 degrees Celsius – for 3 minutes

Remove from oven and allow steak to rest for 4 minutes

Jus

500 ml of beef stock

3 cloves of garlic

2 sprigs of rosemary

5 g of pepper corns

½ brown onion

50 ml of balsamic vinegar

METHOD

1. In the same pan you made the steak you will make the jus, heat olive oil and add diced onions, garlic, rosemary, and peppercorns. When onions are cooked, add balsamic vinegar and stir.
2. After 2 minutes add beef stock and allow to reduce until halved.
3. Strain the jus and set aside.

Mushrooms

100 g of exotic forest mushrooms

10 g of butter

2 cloves of garlic, finely chopped

5 g of parsley

2 sprigs of thyme

1 chilli, finely chopped

METHOD

1. Melt butter in a pan with garlic and stir for 5 minutes. Add mushrooms, chopped thyme and chillies. Adjust the amount of butter as needed.
2. Stir the mushrooms until thoroughly cooked.

Vegetables

2 shallots, peeled and halved

¼ red cabbage, thinly sliced

75 g of broccoli

10 ml of olive oil

5 ml of sage

5 ml of rosemary

METHOD

1. Marinate the shallots, cabbage and broccoli by adding some olive oil, and finely chopped sage and thyme.
2. Pre-heat oven for about 2 minutes. Place shallots, cabbage and broccoli in a baking tray and pop in the oven for 20 minutes.

Serve and enjoy!

READ: From cooking during Durban July to starting his own business in Cape Town