Ingredients
- Serves 4
- 4 x 225g porterhouse steak, 2cm thick
- 2 pinches of salt
- 1 Tbsp coarsely ground black pepper
- 2 Tbsp olive oil
- 65g butter
- Persillade
- 1 handful of fresh parsley
- ½ medium shallot
- 1 garlic clove
STEAK WITH PERSILLADE (1)
Method
- Prepare the steaks by seasoning them with salt and pepper and oil, pressing it firmly into the steaks on each side
- Prepare the persillade by finely chopping the parsley, shallot and garlic and mix them together
- Set aside
- Using a large heavy-based pan heat it up on a medium-high heat
- Place the steak into the hot pan and cook without touching it for 1 ½ minutes on each side for rare, 3 minutes for medium rare or 4 minutes for medium
- Add the butter and let it go foamy and the aroma goes nutty
- Spoon over the steak and remove the steak when cooked and put onto a warm plate and keep warm so you can finish off the sauce
- Quickly add the persillade to the pan
- Then add the water and lemon juice and simmer for 10 seconds
- Pour over the persillade and meat juices over the steak and serve right away!
Comments
Persillade is a simple mixture of parsley, shallots and garlic which is a classic french finishing touch to many a dish!
Thanks to LECKIES BUTCHERY for providing the steak used in the demonstration.
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