Porterhouse Steak Baguette Bites

Porterhouse Steak Baguette Bites

Serves: 6


Blue Triangle ⅓ cup whole-egg mayonnaise
Blue Triangle 3 baby gherkins, finely chopped
Blue Triangle 1 tablespoon finely chopped fresh flat-leaf parsley leaves
Blue Triangle 2 teaspoons capers, rinsed, chopped
Blue Triangle 250g porterhouse steak, sliced
Blue Triangle 1 teaspoon olive oil
Blue Triangle ½ (150g) baguette bread
Blue Triangle Dill sprigs, to serve



  1. Combine mayonnaise, gherkin, parsley and capers in a bowl. Set aside.
  2. Season steak with salt and pepper. Drizzle with oil. Heat a large frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice.
  3. Meanwhile, preheat grill on medium-high. Slice baguette into 24 rounds. Place, in a single layer, on a large baking tray. Grill for 2 minutes each side or until toasted. Cool slightly.
  4. Place steak slices on baguette slices. Dollop with mayonnaise mixture. Top with dill. Season with pepper. Serve.



 Combine 1/3 cup whole-egg mayonnaise, 1 tablespoon horseradish and 1 tablespoon finely chopped chives in a bowl. Dollop on steak in step 4.

Before cooking, drizzle or spray both sides of steak with oil and rub to coat. This stops steak from sticking and ensures there is no excess oil to burn or smoke.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

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.

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Good food is an essential part of a luxury experience when it comes to food and using Cape Grim Beef in our menus complete the meaning of luxuries and a good choice of on top quality fresh products that we’re able to source all year round. Cape Grim Beef products are one of the most important parts to delight our guests.

Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

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