In the second of our series of ‘Rather Romantic Meat Dishes That You Can Share With a Loved-One On Valentine’s Day (or Prospective Loved-One)’ Chef Richard H. Turner has come up with quite the doozy for next week.
Porterhouse is the main star of proceedings here, that excellent combination of sirloin and fillet, cut from the widest part of the beef loin. His treatment of creamy mash with winter roots will also most definitely get the cockles of your heart going too.
But it has to be said, the gravy is the thing that is particularly knockout and it will have you swooning all over the place.
In a manner akin to reeling from that kiss from The Notebook.
Ingredients - serves 2
Maldon sea salt
1 litre T&G beef bones gravy or beef stock
50g chopped shallot
100ml pickled walnut juice
100ml H.P. Sauce
T&G Creamed Mash
500g mashing potatoes, such Maris Piper, unpeeled
250g unsalted butter
250ml double cream
T&G Roast Roots
1 small bulb of fennel, split in half
2 cloves of garlic
1 sprig of fresh rosemary
A splash of red wine vinegar (or pickled walnut juice)
50g beef dripping
Salt & pepper
First of all, preheat your oven to 190°C and remove the steak from the fridge an hour before cooking. Scrub, top and tail the turnip, carrot and parsnip and cut in half. Cook the roots in a pan of boiling seasoned water for 5 minutes, then drain in a colander and leave to steam dry. Give the colander a few light shakes to chuff up the edges.
Add 4 tablespoons of meat dripping to a roasting tray and season with sea salt and black pepper. Squash the garlic cloves and add to the tray, along with the fennel & rosemary sprigs.
Tip the blanched vegetables into the tray and add a good swig of red wine vinegar before seasoning lightly and tossing to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice.
Place back in the oven for a further 20 minutes, or until golden and crisp.
Whilst the roots are roasting, place the whole potatoes in a saucepan and cover with cold water and season with salt. Bring to the boil and then reduce to a gentle simmer and cook for 25 minutes or until cooked through.
Remove the potatoes from the water and air dry in a colander for five minutes. Then whilst still hot, peel and pass through a vegetable mill.
Next, place the butter and cream in a small pan and by half before folding into the potato mash. Taste and correct for seasoning and keep warm.
Now get your gravy on the go. Take a saucepan and sweat down the shallots in 20g of the butter until soft, before adding the pickled walnut juice and reducing to a glaze. Add the beef stock and reduce by three quarters to 300 ml. Then whisk in the remaining butter and H.P. Sauce & season to taste and keep warm.
Finally, it’s time to grill that Porterhouse, so season aggressively and place a pan on the hob at high heat. If you are feeling super romantic, you could always grill it straight over coals.
Add the steak to the pan and turn it all over to achieve a good colour, then cook gently, continuing to turn, until the internal temperature reaches 55°C for medium rare (our preference for this cut).
Remove and rest for at least twenty minutes before serving.
To plate up, load up a platter with the creamed mashed, root vegetables and pickled walnuts. Carve up the Porterhouse and serve on a board with the HP Gravy perched just to the side in a gravy boat or straight from the saucepan.
The latter of which will save time on washing up and more time for luuurve.