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Stream the final episodes on TVNZ

Tim and Kyle - Porterhouse Steak

with Mushroom Sauce and Creamy Spinach

Prep time: 30 mins    Cook time: 1 hour    Serves: 4

Ingredients

4 x 200g porterhouse fillet steaks

Olive oil, to brush

1 tbs butter

1 garlic clove, crushed

60ml thickened cream

1 tsp finely grated lemon zest

200g baby spinach

2 tbs finely chopped roasted hazelnutsMushroom Sauce

1 tbs olive oil

200g beef bones

200g lamb bones

2 rashers streaky bacon, chopped

1 onion, chopped

1 carrot, chopped

500ml beef stock

2 bay leaves

1 tsp peppercorns

50g butter

20g dried porcini mushrooms

100g Swiss brown mushrooms, sliced

100g button mushrooms, sliced

100g portobello mushrooms, sliced

50ml red wine vinegar

1 tbs corn flour, dissolved in 1 tbs water

Salt and pepper, to season

Method

  1. To make sauce, heat oil in a large saucepan over medium-high heat. Add bones and cook for 10 minutes or until browned all over. Remove and set aside.
  2. Add bacon, onion and carrot to same pan. Cook, stirring, for 5-6 minutes or until lightly browned. Return bones to pan with stock, bay leaves, peppercorns and 500ml (2 cups) water. Simmer for 20 minutes or until reduced by half. Strain and discard solids.
  3. Melt butter in a deep frying pan over medium heat. Add mushrooms and cook, stirring, for 10 minutes or until softened. Stir in vinegar. Simmer for 5 minutes. Stir in half of the strained stock. Reserve remaining stock for another use. Stir in cornflour mixture. Bring to the boil and simmer for 5 minutes or until thickened. Season.
  4. Brush steaks all over with oil and season.
  5. Preheat a frying pan over medium-high heat. Add steaks to pan and cook for 3 minutes on each side or until cooked to your liking. Transfer to a warm plate and stand, loosely covered with foil, for 5 minutes to rest.
  6. Melt butter in a frying pan. Add garlic and cook, stirring, until fragrant. Stir in cream and lemon zest. Stir in spinach until just wilted. Season.
  7. Divide steaks and spinach among serving plates. Garnish spinach with hazelnuts. Pour over sauce to serve.
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