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!
Serves 5-6 people
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
- Season steak with salt and pepper. Refrigerate overnight or for three hours.
- Add olive oil to a pan with the stove set at a high heat
- Bring steak to room temperature.
- Sear steak on each side for 5 minutes
- Add thyme, garlic and butter to the pan. Tilt pan to spoon garlic butter over steak.
- 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
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
- 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.
- After 2 minutes add beef stock and allow to reduce until halved.
- Strain the jus and set aside.
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
- 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.
- Stir the mushrooms until thoroughly cooked.
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
- Marinate the shallots, cabbage and broccoli by adding some olive oil, and finely chopped sage and thyme.
- 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!