Age benefits beef
Silver Fern Farms has a new brand of beef cuts on the market designed to dispel any doubts about tenderness and flavour. Its aged beef cuts are restaurant quality designed for home kitchens. The meat has been aged for three weeks and the cuts are lean and so well trimmed there’s no fiddly removing of fat and silverskin. A good idea too, is the portion sizing – all packs weigh 300g to 350g, ideal for two to three people. Master meat graders have selected the best beef cuts for the different cooking methods whether that be a roast, grill or stir fry, and cook’s friend Annabel Langbein has provided recipes for each pack.
Try this with the porterhouse . . .
PORTERHOUSE STEAK WITH BISTRO BUTTER
Serves 2. 1 x 350g packet Silver Fern Farms Beef Porterhouse Steak 2 tsp olive oil Salt and ground black pepper, to taste Bistro Butter: 80g butter, at room temperature 1 Tbsp well drained capers, chopped 2 Tbsp finely chopped parsley 1 clove garlic, crushed 1⁄ lemon juiced
2 2 tsp Dijon mustard 1 tsp flaky salt Whip butter until light and fluffy, then beat in other ingredients until evenly combined. Mound in a log shape about 8cm long on a piece of baking paper and roll up (in paper). Chill for at least 30 minutes or up to several weeks. Remove steaks from packet 10 to 15 minutes before cooking and allow to come to room temperature. Heat oil in a heavy frypan, season steaks with salt and pepper and cook over medium-high heat until done to your liking (3 to 4 minutes each side for medium rare). Transfer to a clean plate, cover with cooking foil and a clean teatowel and allow to rest for 5 minutes before serving. Top each steak with a 1.5cm thick slice of Bistro Butter. Place steaks and butter under the grill for 30 seconds to start the butter melting. Serve accompanied by oven frites and a green salad. Silver Fern Farms porterhouse steaks (350 g) $19.95. At Countdown, New World and Pack’n’ Save supermarkets
Mexican ways: Corn cooked with husks still on.