29 April 2010

Recipe: Porterhouse Steak Topped with a Green Olive Tapenade and Mushrooms on a Bed of Baby Spinach

Porterhouse Steak Topped with a Green Olive Tapenade and Mushrooms on a Bed of Baby Spinach

Serves 4

Ingredients:
500g Steakhouse Classic porterhouse steak, cut into 4 steaks

For the marinade:
30ml Checkers Choice olive oil,
1ml salt 1ml black pepper

For the tapenade:
1 garlic clove, finely chopped
80g Checkers Choice Manzanilla olives, pitted
25g raw almonds
15ml unsalted butter
95g white mushrooms
45g baby spinach

Instructions:
Marinate the steak in olive oil, salt and pepper for 10 minutes. Process the garlic, olives and almonds together in a food processor. Fry the mushrooms in butter for 5 minutes. Blanch the baby spinach for 2 minutes. Place the steak on top of the spinach, spoon 30ml of tapenade on top of the steak and top with the mushrooms. Serve immediately.

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