Grilled Porterhouse with Mushroom Crust

Grilled Porterhouse with Mushroom Crust

Serves: 4  | Preparation Time: 10 mins  | Cooking Time: 40 minutes


4 (200g) Tasman yearling porterhouse steaks
2 tablespoons extra virgin olive oil
1 small brown onion, thinly sliced
1 garlic clove, crushed
150g button mushrooms, thinly sliced
1 cup fresh white breadcrumbs
700g chat potatoes
mixed salad greens, to serve
  1. Preheat oven to 180 celsius. Pierce each potato 4 times with a fork. Place potatoes on the outside edge of a microwave turntable. Microwave on high for 10 minutes or until tender. Set aside to cool. Place potatoes in a greased roasting pan. Drizzle with oil. Sprinkle with salt. Roast for 30 minutes or until crisp and golden.

  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook steaks, in batches, for 2-3 minutes each side or until browned. Remove to a baking tray.

  3. Add onion to pan. Cook, stirring for 5 minutes or until tender. Add garlic and mushrooms. Cook, stirring for 3 to 4 minutes or until mushrooms are slightly browned. Remove to a food processor. Add breadcrumbs. Process until combined.

  4. Spread mushroom mixture over steaks. Bake for 10 minutes for medium or until cooked to your liking. Serve steaks with potatoes and salad.

Results may vary.