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?




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



  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.
Customers come back to the shop asking for it. I’m proud to be able to sell it.
Jamie Wright, Butcher on Bundook

Instagram Feed

Restaurants & Retailers

The Botanical, 169 Domain Rd South Yarra VIC

The Botanical, 169 Domain Rd  South Yarra VIC

Grossi Florentino Grill

Grossi Florentino Grill

Jolleys Boathouse - Adelaide, SA

Jolleys Boathouse - Adelaide, SA

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

Stillwater 2 Bridge Rd, Launceston TAS

2 Bridge Rd, Launceston TAS

Our Farmers

Alison Napier & Son

Allison Napier

Charles Henry Rothwell


Richard Nicholls

Richard Nicholls

Jackie Marshall

Jackie Marshall

Dallas & Jenny

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