Porterhouse roast with charred greens and mint

Porterhouse roast with charred greens and mint

 

Serves: 4-6

This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Try it out at home and impress your family or friends.

Did you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?

 

 

Ingredients

Blue Triangle 1.3 kg Cape Grim porterhouse roast
Blue Triangle 1 tbsp extra virgin olive oil
Blue Triangle 3-4 sprigs fresh thyme

Charred greens and mint

Blue Triangle 1 cup peas
Blue Triangle 800g small Brussels sprouts
Blue Triangle 3 tsp extra virgin olive oil
Blue Triangle juice of 1/2 lime
Blue Triangle 1 tsp reduced balsamic vinegar
Blue Triangle 1/2 bunch mint, leaves picked

 

Method

  1. Preheat oven 180C. Drizzle oil over beef and rub in to coat completely. Season liberally with sea salt and freshly ground black pepper. Heat an oven-proof roasting pan on a stove top and brown beef on all sides. Top beef with thyme and place pan in oven, cook 45 minutes or until internal temperature is 62-63C for medium rare.
  2. Meanwhile, blanch the peas in salted boiling water 2-3 minutes, until just tender, then strain and set aside.
  3. For the sprouts, halve small sprouts and quarter large ones so they’re around the same size. Pat sprouts dry with a kitchen towel if they are wet from washing.
  4. In an oven-proof roasted tray or pan, heat the oil on the stove top and add the Brussels sprouts cut side down, being careful not to overcrowd the pan. Do in batches if needed. Sprinkle with 1 teaspoon sea salt. When sprouts are turning golden on one side, turn them over using kitchen tongs and place tray in the same oven as the beef 12-15 minutes, until tender when pierced with a knife, but not overcooked. Add sprouts to a bowl with the peas, lime juice, balsamic and mint leaves and toss to combine, season with salt and pepper.
  5. Let beef rest 10 minutes, then slice and serve with greens and mint.

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

Instagram Feed

Restaurants & Retailers

Silver Creek Smokers

Silver Creek Smokers

O'Connell's South Melbourne

O'Connell's South Melbourne

Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

Cafe Sydney, 5th Floor 31 Alfred St Sydney NSW

Cafe Sydney, 5th Floor 31 Alfred St  Sydney NSW

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

Our Farmers

Richard Nicholls

Richard Nicholls

John D Bruce

John Bruce 2546

Andrew Kay

Andrew Kay

Stephen Pilkington

Stephen Pilkington

Jackie Marshall

Jackie Marshall
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kate Gibbs