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Categories:Viewed: 13 - Published at: 7 years ago
Ingredients
- 8 whole Potatoes, Cut In Half Or Thirds
- 100 grams Tomatoes Quartered
- 3 Tablespoons Olive Oil
- 1 teaspoon Dried Rosemary
- 1 whole Broccoli Florets
- 2 whole Carrots, Trimmed, Pealed And Cut Into Sticks
- 200 grams Beans, Trimmed And In Thirds
- 125 grams Butter, Melted
- 1/4 cups Basil Leaves, Fresh
- 1/4 cups Grated Parmesan
- 4 whole Porterhouse Steaks
Method
- Preheat oven to 200 degrees C (390 degrees F), boil water in a kettle and get a large sauce pan out.
- Chop and add potatoes to a large pot with salted boiled water.
- Cover, continue to check until a skewer pokes through them (1015 minutes).
- Get the rest of your ingredients out, along with a baking tray, fry pan, pyrex bowl and food processor.
- Quarter tomatoes and pop on a lined baking tray.
- Drizzle with olive oil and rosemary.
- Once potatoes are cooked, place on baking tray with tomatoes and squash potatoes with a fork, drizzle with oil (and season if you wish; I used porcini salt) and set the oven to grill and crisp them for 10 minutes (or to your liking).
- Meanwhile, chop up all veggies, place in the pyrex bowl and microwave for as long as you need.
- I do my broccoli for 4 minutes, and carrots and beans (together) for 5 minutes.
- Melt butter in the fry pan or small pot (it just needs to be soft, not completely melted).
- Place tomatoes, melted butter, basil and Parmesan in a food processor and blend until a smooth paste.
- Then place in the freezer to harden or thicken up.
- Season steaks and cook 34 minutes each side, or to desired doneness.
- Serve with potatoes and vegetables, drizzle sauce over, and get a spoon to get extra butter sauce!
