Porterhouse with Peppercorn Sauce Mash and Veggies

Peel and dice potatoes into 2cm cubes. Place in a pot and cover with cold water and a pinch of salt. Bring to the boil and cook until tender when pierced with a fork. Drain and place back in the pot with half of the butter. Mash until smooth and season to taste. Set aside and keep warm.

Tip! You can add a dash of milk if you like a looser mash.

Finely slice chives and set aside. Slice carrots into rounds. Trim beans and cut in half. Place a pot of water on to boil for cooking the veg in step 5.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! Be careful not to over season at this stage as the sauce contains stock which can be salty. We supply our meat as a thick-cut piece, as we think it cooks much better when thicker. You can always cut into thinner steaks if preferred but bear you will have to keep a closer eye on it to reach your desired doneness.

In the same pan add the stock and ¹⁄₄ cup of water. Scrape up any of the delicious bits stuck to the bottom of the pan. When reduced by half, add the cream and peppercorns. Reduce until thickened slightly and adjust seasoning. Just before serving add most of the chive reserving a little for garnish.

Tip! The sauce should coat the back of a spoon nicely.

While the sauce is simmering, add carrot to the boiling water and cook for 2-3 minutes or until just tender. Add the beans and cook for a further 1-2 minutes. Drain and add the remaining butter.

Slice the steak. Divide mash between plates, add the steak and veg and spoon over the sauce. Garnish with remaining chives and dig in!

Tip! If your mash has cooled you can microwave in short bursts to reheat.

Peel and dice potatoes into 2cm cubes. Place in a pot and cover with cold water and a pinch of salt. Bring to the boil and cook until tender when pierced with a fork. Drain and place back in the pot with half of the butter. Mash until smooth and season to taste. Set aside and keep warm.

Tip! You can add a dash of milk if you like a looser mash.

Finely slice chives and set aside. Slice carrots into rounds. Trim beans and cut in half. Place a pot of water on to boil for cooking the veg in step 5.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! Be careful not to over season at this stage as the sauce contains stock which can be salty. We supply our meat as a thick-cut piece, as we think it cooks much better when thicker. You can always cut into thinner steaks if preferred but bear you will have to keep a closer eye on it to reach your desired doneness.

In the same pan add the stock and ¹⁄₄ cup of water. Scrape up any of the delicious bits stuck to the bottom of the pan. When reduced by half, add the cream and peppercorns. Reduce until thickened slightly and adjust seasoning. Just before serving add most of the chive reserving a little for garnish.

Tip! The sauce should coat the back of a spoon nicely.

While the sauce is simmering, add carrot to the boiling water and cook for 2-3 minutes or until just tender. Add the beans and cook for a further 1-2 minutes. Drain and add the remaining butter.

Slice the steak. Divide mash between plates, add the steak and veg and spoon over the sauce. Garnish with remaining chives and dig in!

Tip! If your mash has cooled you can microwave in short bursts to reheat.