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    Porterhouse Steak Baguette Bites

    Porterhouse Steak Baguette Bites

    Serves: 6

    Ingredients

    Blue Triangle ⅓ cup whole-egg mayonnaise
    Blue Triangle 3 baby gherkins, finely chopped
    Blue Triangle 1 tablespoon finely chopped fresh flat-leaf parsley leaves
    Blue Triangle 2 teaspoons capers, rinsed, chopped
    Blue Triangle 250g porterhouse steak, sliced
    Blue Triangle 1 teaspoon olive oil
    Blue Triangle ½ (150g) baguette bread
    Blue Triangle Dill sprigs, to serve

     

    Method

    1. Combine mayonnaise, gherkin, parsley and capers in a bowl. Set aside.
    2. Season steak with salt and pepper. Drizzle with oil. Heat a large frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice.
    3. Meanwhile, preheat grill on medium-high. Slice baguette into 24 rounds. Place, in a single layer, on a large baking tray. Grill for 2 minutes each side or until toasted. Cool slightly.
    4. Place steak slices on baguette slices. Dollop with mayonnaise mixture. Top with dill. Season with pepper. Serve.

     

    Tips

     Combine 1/3 cup whole-egg mayonnaise, 1 tablespoon horseradish and 1 tablespoon finely chopped chives in a bowl. Dollop on steak in step 4.

    Before cooking, drizzle or spray both sides of steak with oil and rub to coat. This stops steak from sticking and ensures there is no excess oil to burn or smoke.

     Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

    Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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    The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

    John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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