This one was inspired by another recent trip to Herdsman Fresh, a great place for fresh fruit and veges, and with it’s own built in butchers, baker, and fishmonger, you can always find inspiration for a tasty meal. So after spending a bit of time and a lot more money than I should have… I arrived back home with some deliciously marbled porterhouse steaks (too ugly to put in the window apparently, but perfect for eating), a bag of jerusalem artichokes (which are neither Jewish, nor artichokes, more like yams really)
The rest was simple. A delightful Jerusalem Artichoke mash (I was going to roast them ala Jules, but I was clean out of duck fat… and being a purist, I didn’t want to sully the recipe with my cheap imitation duck fat). Served with a simple salt and pepper seasoned porterhouse steak cooked with a little (lot of) butter. To finish, some super snap peas that have been hanging around my fridge waiting for a stir fry that never eventuated, and my now almost boring because I make it so often red wine jus.
The only thing that I’m really going to be bothered going into is the jerusalem artichoke mash… to cook the artichokes, I simply sliced them really thinly and threw them into a saute pan with a little olive oil and some butter, and cooked away on a medium heat until they were nice and soft. Then into a bowl with a few dollops of double cream, and some salt and pepper, and mash away to your hearts content. If you want really smooth mash, feel free to pass it through a seive a couple of times, or else learn to live with a bit of chunk.
The steaks were cooked to a lovely medium rare, and the jus made by adding red wine, a sliced shallot, a clove of garlic, and some beef stock to the pan juices, before reducing down to a savoury concoction that just coated the back of a spoon.
The sugar snap peas were blanched quickly to keep the lovely texture and crunch, and then it was all arrange rather sloppily onto a plate. Served with a 2004 West Cape Howe Shiraz.