really awesome. (:
so glad with how it turned out hehe
We bought a whole slab of porterhouse
and asked them to cut it into 1-inch pieces of steak
and I found the thickness just nice.
but baby thought 1 and a half inch would be more awesome! hehe
maybe next time!
but i think it was really good how everything turned out.
we tried to make the potatoes like how Bistro Vue did on my birthday
but today’s was super good as well!
(for 3 people)
For the steak :
3 portions of 1-inch porterhouse steaks
3 big cloves of garlic
3 sprigs of rosemarry
3 tbs of butter
For the sauce :
2 small onions
15 ml of red wine
15 ml of beef stock
2 tbs of thickened cream
5 huge potatoes
2 tbs olive oil
1. Preheat the oven at 200 degrees celcius.
2. Peel the potatoes and cut them into thick strips.
Boil a pot of salted water, and add the potato strips in.
Boil for 5-8mins.
Put the potatoes on a baking tray, season with salt and pepper.
Add olive oil so that it will crisp and colour.
Bake for 15 mins and take it out to cool.
NOTE : If the colour is not brown enough to your liking
throw the chips bake into a hot pan and pan fry it till crisp and brown.
(which is what we did and was still super yummy)
3. Heat a cast iron pan (make sure it’s hot) and add 2 tbs of olive oil.
Season the steak on both sides with salt and pepper.
Seal one side of the steak (about 1 min), till a nice brown and turn.
Put the rosemarry and garlic and allow the side to brown as well (1-2 mins).
4. Add the butter and put the cast iron pan into the oven.
Bake it for about 5 mins and take it out.
Cool the steaks on a cooling rack
and keep the juices left in the pan
5. Saute the onions till soft and brown
Add the garlic from the pan and add the red wine to de-glaze.
Add the juices back into the pan
with the beef stock and cream.
Allow the onion sauce to reduce and thicken.
6. Pour it over the steak and serve with the chips.
super yummy yippee doo! (: