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Home > Reader Recipes > Porthouse steak served with honey kumara mash, feta and baby beets and a red wine jus

Porthouse steak served with honey kumara mash, feta and baby beets and a red wine jus
( SERVES 2 )

clairebroderick

Publication: Reader Recipes

Reader Recipes

Ratings: 4.9 / 5 FROM 12

Porthouse steak served with honey kumara mash, feta and baby beets and a red wine jus

4.9 / 5 FROM 12

You can't beet this steak!! With a combination of exciting flavours, this dish really is a mouthful. Our recipe is simple, yet effective. It is effortless and timeless but it will be a treat for your guests or family. Our recipe is special to us as we used homegrown baby beets and Silver Fern Farm's Porthouse Steak and created a dish that compliments them perfectly.

Ingredients

1 packet Beef steak
2 Kumara
1 tsp Liquid honey
1 dash Milk
6 Baby beetroots
1 pinch Italian seasoning
1 drizzle Vegetable oil
1 block Feta
1 sprig Fresh parsley

Red Wine Jus

½ cup Pinot noir
1 cup Beef stock
30 g Butter

Directions

  1. Preheat the oven to 220 Degrees Fanbake. Cover a oven tray with baking paper and set aside. Peel and cut the Kumera and put in a pot with water just covering the kumera and bring to the boil on a medium heat.
  2. While Kumera is boiling wash the baby beets and cut in half. Place in an oven dish with Italian seasoning, drizzle with oil and mix. Place in preheated oven for 25 mins.
  3. Whilst Kumera is boiling and beets are roasting, melt the butter in a small frypan. Once butter is melted, add the wine and bring to the boil. Then let simmer for 3-5 mins. Add beef stock and bring to boil again and then turn to medium heat and let the jus thicken.
  4. Cut half the block of feta into cubes and place in a bowl. Take the beets out of the oven and mix with the cubed feta, set aside. Turn oven to 180 degrees fanbake.
  5. Heat an oiled frying pan to a moderate to high heat. Sear each piece of steak for 3-4mins on each side and then place on the oven tray and place in the oven for 10 mins.
  6. While the steak is cooking, drain the kumera and add the honey and milk and mash until smooth. Set Aside.
  7. Pour the jus into a jug. When the steak is cooked, take it out of the oven and let it sit for 5-10 mins. Afterwards plate up the kumera, steak, feta and beetroot and drizzle with the jus and serve with a sprig of fresh parsley. Enjoy!!!
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https://www.eatwell.co.nz/reader-recipe/11880/Porthouse-steak-served-with-honey-kumara-mash-feta-and-baby-beets-and-a-red-wine-jus/

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Comments

  • Jessie87
    Jessie87
    added 1549 days ago

    This looks delicious!

    • Flag comment for moderation
  • tinkerbelle1
    tinkerbelle1
    added 1550 days ago

    This looks fantastic. I would love to have a go a making this for dinner

    • Flag comment for moderation
  • maplerose
    maplerose
    added 1550 days ago

    OMG! All the ingredients are foods I love! Can't wait to try it :)

    • Flag comment for moderation
  • Lancychua
    Lancychua
    added 1550 days ago

    All my favourite food in one dish!

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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