Oven Roasted Porterhouse with Mock Pesto Sauce recipe
ingredients
1 porterhouse steak
for the mock pesto sauce
30 g (1 oz) chopped fresh parsley
3 cloves garlic, crushed
5 tbsp chopped walnuts
3 tbsp chopped fresh basil
2 tbsp cooking oil
2 tbsp grated Parmesan cheese
freshly ground black pepper to taste
1 cup (8 fl oz) 250 ml creme fraTche
3 cloves garlic, crushed
5 tbsp chopped walnuts
3 tbsp chopped fresh basil
2 tbsp cooking oil
2 tbsp grated Parmesan cheese
freshly ground black pepper to taste
1 cup (8 fl oz) 250 ml creme fraTche
method
1. First prepare the sauce by mixing all the ingredients together.
2. Place meat on a rack in a roasting tin and roast at 160°C (325 °F) gas 3 for 15 to 20 minutes per 500 g (1 lb) plus 15 minutes (rare) or 20 to 25 minutes per 500 g (1 Ib) plus 20 minutes (medium). Allow meat to rest for 10 minutes, then carve into thin slices and serve with mock pesto sauce.
2. Place meat on a rack in a roasting tin and roast at 160°C (325 °F) gas 3 for 15 to 20 minutes per 500 g (1 lb) plus 15 minutes (rare) or 20 to 25 minutes per 500 g (1 Ib) plus 20 minutes (medium). Allow meat to rest for 10 minutes, then carve into thin slices and serve with mock pesto sauce.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
