Grass-fed porterhouse with caramelised onion purée & pepper sauce

Grass-fed porterhouse with caramelised onion purée & pepper sauce

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

I love a good bit of chargrilled beef. I prefer to use grass-fed beef over grain‑fed as it is better for the cattle, the environment and has better flavour. Beef and black pepper is a hard combination to top. This sauce recipe is inspired by one from the amazing Michel Roux Jr.

Ingredients

Quantity Ingredient
2 x 250g grass-fed porterhouse steaks
30ml olive oil

Onion purée

Quantity Ingredient
100g butter
3 large brown onions, sliced
50ml sherry vinegar

Pepper sauce

Quantity Ingredient
1 tablespoon olive oil
100g beef trimmings
1 tablespoon black peppercorns, cracked
1 tablespoon white peppercorns, cracked
4 french shallots, sliced
2 garlic cloves, sliced
2 tablespoons redcurrant jelly
100ml red wine vinegar
2 teaspoons port
300ml red wine
1 litre veal stock

Method

  1. For the onion purée

    Heat the butter in a wide-based saucepan over medium heat. Add the onion and a generous sprinkle of sea salt and freshly ground black pepper. Turn the heat down to low. Cook, stirring frequently, for about 1 hour, until the onion is very soft, sweet and golden. Remove from the stove and leave to cool, then place in a blender with the vinegar and blitz to a smooth purée. Check the seasoning and set aside somewhere warm.
  2. For the pepper sauce

    Heat a heavy-based saucepan over high heat and add the olive oil. Cook the beef trimmings and peppercorns until the beef is quite brown and caramelised and the juices have caramelised on the bottom. Add the shallot and garlic and sweat for about 7 minutes, until they have caramelised.
  3. Stir in the redcurrant jelly until dissolved. Add the vinegar and reduce until almost dry. Add the port, then cook until almost dry. Now stir in the wine and cook until it has reduced by half. Add the stock and cook over low heat, skimming frequently, for about 10 minutes, until it has reduced by half.
  4. Strain the sauce through a fine strainer and reserve in a small saucepan.
  5. For the steaks

    Heat a barbecue or cast-iron grill plate to high. Rub the steaks with the olive oil, then cook for 5 minutes on each side, or until medium–rare. Remove from the heat, cover and leave to rest for at least 10 minutes.
  6. To serve

    Quickly reheat the steaks for 1 minute on each side on the grill. Spread the onion purée along the middle of a platter. Slice each steak slightly on the bias and lay slightly spread over the purée. Generously drizzle the pepper sauce over and around the steak.
  7. Delicious served with Slow-roasted crushed potatoes and garlic, and plenty of crusty sourdough for mopping up the sauce!
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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