Ingredients
- 4 (600 grams) porterhouse steaks (4 x 150 grams each - scotch fillet was specified)
- 200 grams asparagus, trimmed
- 120 grams sourdough (4 slices toasted)
- 1 tablespoon wholegrain mustard
- 40 grams rocket leaves
- Balsamic vinegar, to serve
- FOR BALSAMIC MUSHROOMS:-
- 4 field mushrooms, large
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Freshly ground black pepper, to taste
How to Make
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Step 1: To make balsamic mushrooms, place mushrooms in a large roasting pan and drizzle with combined oil and vinegar and season with pepper and then cook mushrooms in a hot oven (20C) for 20 minutes, turning halfway, or until tender.
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Step 2: Meanwhile, heat a slightly oiled grill pan over a medium to high heat.
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Step 3: Season steaks with pepper and cook on one side until first signs of moisture appears and then turn the steaks once only.
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Step 4: Test steak, for degree of doneness with the back of the tongs - rare is soft, medium feels springy and well done is very firms.
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Step 5: Remove and stand, loosely covered with foil, for 3 to 4 minutes.
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Step 6: Boilm steam or microwave asparagus until just tender and then drain.
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Step 7: To serve, spread toast with mustard and top with asparagus, steaks, mushrooms and rocket and drizzle with vinegar and serve.
We hope you enjoy this recipe!
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