Peppered Porterhouse on Parnsip Puree (picked a peck of pickled peppers)

Now say that title five times really fast…

Actually, I just realised that although i posted these photos and descriptions to my Flickr page, I didn’t end up writing a post about it here… So a belated Valentines day to all the food lovers out there, because that was when I made this meal.

Valentines day dinner

This meal was… Parsnip Puree, Seared Witlof, Peppered Porterhouse Steak, topped with a red wine, cherry tomato confit.

Ingredients

  • 3 or 4 large parsnips (peeled and sliced thinly)
  • Butter
  • Double Cream (200 ml or so)
  • 4 Witlof (aka Belgian Endives)
  • Red wine (lots of)
  • 1 box Cherry Tomatoes
  • 1 bay leaf
  • Black Peppercorns (or Pink if you’re being fancy)
  • Beef/Veal stock
  • Porterhouse Steak (nice thick cuts)
Directions

Parnsip Puree
Slice the parnsips thinly and sautee them slowly in a pan with lots of butter. They should cook gently and not go too brown or burnt… After around 15 minutes or so they should be getting nice and soft, and starting to fall apart. All this point add the double cream into the mixture and bring to the boil. Let it simmer down for a few minutes before removing from the heat and blending the mixture in a blender. Done !

Peppered Porterhouse
Season the steak by crushing some peppercorns in a mortar and pestle and rubbing it into the steak. Do the same with some good quality sea salt, or ground rock salt and cover with extra virgin olive oil. Leave a while to let it soak in.

When you’re ready to cook the steak, put some butter in a pan and get it nice and hot… searing hot. Then drop the steaks into the pan and seal them on both sides, turning only once. A good poke in the middle of the steak will tell you how cooked it is. Soft and juicy equals rare to medium rare, hard and springy equals well done badness.

Once the steak is almost to the level you’re after, take it off the heat and put them into a preheated often to finish cooking.

Make sure you keep all the pan juices because thats what we’re using for the sauce.

Red Wine/Cherry Tomato Jus
So take the pan you’ve just cooked the steaks in, add some red wine to deglaze, and reduce it down to a syrupy consistencty. Now add the cherry tomotoes (halfed), a bay leaf, some beef/veal stock, and perhaps some pepper. Let this all reduce and watch the juices come out of the cherry tomatoes as they slowly break down into a deliciously sweet jus (pronounced Joo in case you ever see it on a menu and don’t want to embarrass yourself like I once did). Once you’ve got the flavour and consistency you’re happy with, you’re done.

Seared Witlof
The witlof was really simple. It’s a bitter kind of lettuce like vegetable, but adds a really nice edge to a heavy meal, so I simply sliced them in half down the middle, seasoned with olive oil, salt, pepper, and a little lemon juices, and then seared them under a grill.

What you talkin' bout Witlof ??

Then arrange it all on a plate, drizzle over the sauce, pour some wine, light some candles, and let love work its magic…

Valentines day dinner

2 thoughts on “Peppered Porterhouse on Parnsip Puree (picked a peck of pickled peppers)”

  1. Hey Ange,

    Yes the parnsip puree was very parnsipy… almost too much as it did tend to cloy towards the end, perhaps due the double cream… So a smaller serving than the mounds I normally dish up is probably advisable. It was really nice though. I think parsnips are a highly under rated vegetable…

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