If you are sitting in front of your mobile or screen right now, and reading this with the V-word pinging off in your brain for the very first time. Do not worry. We are here to help.
For just in time and ahead of next Wednesday 14th February (which is of course Valentine’s Day) we have revamped our T&G Steak, Chips and Wine Box and boosted the weight of the 32-day dry-aged Porterhouse it contains from 1kg to 1.25kg. At no extra cost.
The beauty with a Porterhouse, as always, is the fact that it is the perfect cut for sharing, with plenty of tender fillet and full-flavoured sirloin for two mouths to bite into. It’s a harmonious and dare we say it, seductive steak. Which can only be a good thing, right?
Add chips, cooked in beef fat and a bottle of fine, fine Claret from our friends at St John...well, now we are talking fireworks.
Of course, we can only play Cupid up to a certain point, so the rest is down to you to place your order before the day of love commences.
However, to engage your interest a little further, you would do well to serve up some lobster butter, as suggested by Chef Richard H. Turner.
Rich and decadent, this works very well simply drizzled over the Porterhouse or served up in a bowl to the side. You know, so that you can dunk morsels of steak into it and feed each other across the table and…
Woah, it’s getting hot in here! Can we get a cup of water please?
Chef Turner’s Lobster Butter
1 small cooked lobster or 400g shell-on cooked prawns
250g unsalted butter
50g chopped parsley
1 lemon, juiced
5g Maldon Sea Salt
Method
First, peel the lobster or prawns, reserving the shells and head(s) and then chop up the meat and place into a bowl.
Place the shells and head into a pan with the butter, lemon juice and salt. Simmer the butter for twenty minutes at a very gentle heat and remove from the heat and leave to infuse for forty minutes.
Pass off the melted butter through a fine sieve taking care to squash all the juice out of the shells. Mix in the chopped lobster meat, parsley and then roll into a sausage shape using cling film. Allow to cool and set.
For the Porterhouse, 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 in the garden.
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.
Slice and season before serving with slices of lobster butter, T&G aged beef chips, the Claret, and some salad to mop up with (as the butter really is quite rich!)
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