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Mick's Premium Porterhouse Steak with Creamy Garlic Toppers

2 Mick's Meat Barn Premium Porterhouse Steaks
200g Fresh Raw Prawns
1/4 tsp Smokey Paprika
1 Garlic Clove, minced
2 Green Shallots, finely sliced
1/4 cup Flat Leaf Parsley, finely chopped
Salt & Pepper, to taste
Chilli, to taste
1 tbsp Butter
1 tsp Olive Oil, plus extra
150ml Cream
Handful Baby Spinach

Step One - To prepare the marinade for the prawns, cream together with a fork the butter, oil, minced garlic, smokey paprika, green shallots, salt and pepper in a small bowl. Add the prawns and toss until well coated. Refrigerate for an hour.
Step Two - Bring a small frying pan to a medium heat, add the prawns and cook until opaque. Pour in the cream and add the spinach. Reduce to a low heat and simmer until the sauce has thickened.
Step Three - Over a high heat, lightly oil a large frying pan. Once the pan has warmed render down the fat on the porterhouse for 2-3 minutes.
Step Four - Leaving the pan heat on high, sear both sides of the steak for 2-3 minutes each side, allowing the steak to brown (or to liking). Turn the steak for a second time, to warm. Remove from the pan and set aside covered for 2-3 minutes.
Step Five - Plate by layering the steak and creamy garlic prawns, alongside your preferred sides.

Serve with:
Twice Cooked (Boiled then Roasted) Potatoes
Roasted Brussel Sprouts (Halved Lengthwise)
Roasted Zucchini
Blanched Green Beans

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