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Aged Porterhouse with Pepper Brandy Sauce

January 13, 2011


This hearty and flavoursome meal is for the carnivores out there. Franco – the chef from Medina – likes to marinate the steak for at least four hours (preferably overnight) before cooking, but if you’re in a hurry you can simply cook the steak and then serve with the pepper brandy sauce.

Serve with a fresh green salad or homemade chips and tomato relish. Serves 2.

Marinade

2 tablespoons of whole green peppercorns

Extra virgin olive oil

Sea salt and black pepper

1/2 tspn cumin

2 pieces of excellent quality aged porterhouse

Pepper Brandy Sauce

20g unsalted butter

1 tablespoon crushed black peppercorns

1 tablespoon crushed green peppercorns

2 spring onions, finely chopped

1 clove garlic, finely chopped

40ml brandy

20ml cream

1 tablespoon green peppercorns left whole

Extra virgin olive oil

Mix the dry marinade ingredients in a bowl with a slug of olive oil. Place in the steak and marinate for at least 4 hours (or overnight).

Discard the peppercorns, but keep the juices from the marinade to cook in.

Cook the steak to the desired point (rare, medium, well-done etc.), then allow to rest, wrapped in aluminum foil for at least half the cooking time. Save the juices from cooking in a separate dish.

Heat a splash of olive oil and the butter in a pan. Add all the ground peppercorns and soon after that the spring onion and garlic, cooking for only a minute or so, making sure the butter doesn’t burn. Strain this mixture through a fine mesh or sieve into a separate bowl.

In the same pan, pour in the brandy and reduce. Add the juices from the cooked meat and reduce until the mixture is quite thick. Add strained butter back in. Take the pan off the heat (or turn down very low) and stir in the cream (adding slowly so the sauce isn’t too thin). For an extra kick, try adding some of the whole green peppercorns!

Pour onto the steak and serve immediately.