Recipe
Porterhouse Steak With Sauce Rouille Recipe
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Chefmeow / All my dishes 1 year, 1 month ago
Incredible Incredible Incredible. One of my favorite special occasion dinners. I serve this with horseradish potatoes and a garden salad.
Prep:10m Cook:30m Servings:6
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 Chefmeow |
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Fans
Ingredients
- Porterhouse Steak With Sauce Rouille
- 3 pound porterhouse steak
- 1 garlic clove minced
- 1 teaspoon anchovy paste
- 2 teaspoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 russet potato peeled and chopped
- 1/2 cup chicken broth
- 1 small red bell pepper seeded and chopped
- 3 garlic cloves
- 3 jarred hot cherry peppers drained and stems removed
- 2 ounce jar pimento peppers drained and chopped
- 1/4 teaspoon chopped fresh thyme
- 1/4 teaspoon red wine vinegar
- 1 dash hot pepper sauce
- 5 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
- Trim the fat from the edges of the steak leaving a layer 1/4 inch thick then slash the layer of fat at 1-inch intervals.
- In a small bowl using the back of a spoon mash together the garlic, anchovy paste, olive oil and pepper until smooth.
- Rub into both sides of the steak then cover and let stand at room temperature for 1 hour.
- In a saucepan over medium low heat combine the potato and chicken broth.
- Bring to a simmer and cook uncovered about 10 minutes.
- Add the bell pepper and cook until heated through about 3 minutes more.
- Drain reserving the broth.
- In a food processor with the motor running drop the garlic cloves through the feed tube and process until chopped.
- Add cherry peppers, pimiento pepper, potato, bell pepper, thyme, vinegar and hot pepper sauce.
- Process until smooth.
- With motor running slowly add the oil and process until the mixture thickens.
- Transfer to a bowl and whisk in the reserved chicken broth.
- Season with salt and pepper.
- Cover and refrigerate until serving.
- Prepare a hot fire in a grill.
- Position the grill rack 6 inches above the fire.
- Place steak on the rack and sear turning once until nicely browned about 1 minute on each side.
- Using long handled tongs to hold the meat sear the edges then grill over a medium hot fire turning once for 20 minutes.
- Transfer to a cutting board and cover loosely with aluminum foil.
- Let rest for 5 minutes then cut meat from bone and slice across the grain.
- Drizzle sauce over the top.
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dmiller64116 1 year, 1 month ago said:
Sounds good! Is your horseradish potatoes recipe posted?