Old school pepper steak, onion puree, grilled asparagus, white anchovy and butter sauce

4 x porterhouse steaks

2 tbsp crushed white and black peppercorns

1 tbsp sea salt

3 white onions, peeled and sliced

1 clove garlic, peeled and crushed

2 bay leaves

2 bunch asparagus, woody stem removed

½ cup red wine

50g white anchovy (optional)

2 tbsp crème fraiche

50g organic butter


Place the sliced onions, garlic, bay leaves and a cup of water in a pot over a high heat. Bring to the boil then lower to a simmer. Cook with the lid off, stirring regularly for about 20 to 30 minutes, until the onions are very soft and all the cooking liquid has evaporated. Process the onions in a blender until very smooth then set aside in a warm place. Heat a non-stick fry pan with a little extra virgin olive oil. Cover both sides of the steaks well with the pepper and sea salt then sear in the already hot pan. Cook to your desired doneness turning only once. Remove the steaks from the pan and rest in a warm place. Lower the heat slightly and grill the asparagus for about two minutes then remove. Immediately add the red wine and white anchovies to the pan and reduce by two thirds. Lower the heat once again and swirl in the crème fraiche until well combined. Continue to swirl the pan and incorporate the butter. Remove the pan from the heat once the butter is well combined. Serve the steak, onion puree, asparagus and sauce immediately.

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