Average Rating  ? No. of Servings   1 Approximate Cost   $6.59 Comments:   Ingredients: 1.00   porterhouse steak (ea)   0.25 tsp   black pepper

Directions: 1. Ask for steak to be cut 3-4cm thick, 100 gram portions when purchasing. 2. Take steak out of fridge to allow to come to room temperature. 3. Season both sides with freshly ground black pepper 4. Cook med-rare: - Pre-heat oven to 220°C - Brown in a super hot pan for 1-1.5 minutes per side. - Finish in oven for 3-5 minutes. - Rest for 2-3 before serving.

Port and Onion Sauce ( Required ) : 0.15   red onion (ea)   0.10 tbsp   vegetable oil   0.05 tbsp   brown sugar   0.10 tbsp   balsamic vinegar   1.40 g   beef stock - gel   0.10 c   boiling water   0.10 tbsp   brandy   0.03 tsp   salt   0.03 tsp   peppercorns

Directions: Top and tail the onion, peel, cut into thin slices lengthwise Mix onion with oil, sugar and balsamic vinegar. Season with salt and pepper (ground). Fry onions until starting to caramelise, add beef stock and start to simmer. Add port and cornflour to thicken. Season to taste.

Blue cheese butter ( Required ) : 5.00 g   butter   5.00 g   blue cheese   0.01 bn   fresh parsley

Directions: 1. Finely chop the herbs. Use the leaves only. 2. Soften butter just enough to mash it with a fork. Be careful not to melt. 3. In a bowl combine all the ingredients. 4. Drop the mixture onto baking paper and shape it into a 5cm diameter log(s). Roll up the paper to secure it. 5. Refrigerate for 30 minutes or until it is required. 6. Cut into 1cm slices before getting ready to serve. 6. To plate, place steak on top of gratin, spoon over Port & Onion Sauce, place a slice of the blue cheese butter on top. Viola!