Graham Kerr

111 Porterhouse Steak Whakatane

Shallow-fried Meat

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Porterhouse steaks 4 8-oz. 4 8-oz. 4 230-gram
Clarified butter ¼ cup 2 oz. 60 grams
Salt To season To season To season
Black peppercorns To season To season To season
Garlic cloves 2 2 2
Spring onions Small bunch Small bunch Small bunch
Sweet tomatoes—small 2 cups 10 oz. 285 grams
Parsley Small bunch Small bunch Small bunch
Sweet green pepper 1 large 1 large 1 large
Cultivated mushrooms 2 cups 4 oz. 115 grams

Method

Method of Preparation

  1. Remove gristle beneath fat.
  2. Roughly grind peppercorns.
  3. Peel and roughly chop spring onions.
  4. Cut tomatoes in quarters.
  5. Chop parsley roughly.
  6. Slice green pepper and mushrooms finely.
  7. Dry steaks well.

Method of Cookery

  1. Heat a little clarified butter in a large frying pan.
  2. Season steaks and rub all over with a cut clove of garlic.
  3. Seal the meat at a high heat, reduce temperature, and turn to create an even color.
  4. In another pot, melt remaining butter, add spring onions and garlic. Fry for 2 minutes. Add green pepper, mushrooms, and tomato. Reduce heat and allow tomato to soften.
  5. When steaks are cooked, lay on an oval dish, cover with vegetables, and dust with parsley.

Serving

Serve with Bennett Potatoes and Sesame Crust Parsnips. Select a dry vigorous red wine.

© 1966 Graham Kerr. All rights reserved.