Porterhouse steak with onion red wine sauce and pan fried chunky potatoes

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!

Ingredients :
(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

Potatoes :
5 huge potatoes
2 tbs olive oil

Steps :

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! (:


Pan Fried Blue Trevally with Mustard Potato Salad

Baby and I have been watching The F Word for the past week
and it’s not anything bad.
it’s just a TV series
where Gordan Ramsay invites people to come cook with him
in this small little restaurant..
it’s awesome. really
and all his recipes are fast, easy and meant for people to try at home
was just really excited to try out some of his recipes

I dun think this is exactly his dish.
i changed it a little
and didn’t have some of the ingredients hehe

instead of the mackeral he used.
I used blue trevally instead.
i think it works as well.
and was nice having the skin of the fish crisp and tasty!

and this took like 15 mins to prepare
so everyone could do it
and it’s healthy! in a way i guess. haha

Ingredients :
(for 2 people)

2 pieces of Blue Trevally fillets
3 tbs mayo
1/2 tbs mustard
3 medium sized potatoes, whole
1/3 lemon, juice

Steps :

1. Boil a pot of salted water and put the potatoes in and boil for 20 mins
(or until the fork is able to go through easily)
Once the potatoes are cooked, cube them and allow them to cool for 5 mins.

2. In a big bowl, add the mayo and mustard. Mix well, add alt and pepper for flavour.
Add the lemon juice and mix it well. Add the potatoes into the mustard mixture.
Coating each potato with the mixture.

3. Heat a pan and add 2 tbs of olive oil.
Season the the fish on both sides with salt and pepper.
Put the fish into the hot pan skin side first
and cook it for 4 mins.
Turn it and cook it for a further 2 mins.

4. Serve, with salad if desired! DONE.