GARLIC BEEF WITH ROASTED ESCHALOT, RED WINE AND HORSERADISH
Preparation time 15 mins Cooking time 30-40 mins Serves 2
6 large eschalots
140ml extra virgin olive oil Sea-salt flakes and freshly ground
black pepper, to season 300ml cabernet
sauvignon red wine
2 x 300g porterhouse steaks,
at room temperature 50g butter, chopped 4 cloves garlic, crushed 4 sprigs fresh thyme,
leaves picked 1 handful flat-leaf parsley
leaves, roughly chopped
1 Tbsp fresh horseradish, grated
or 1 Tbsp horseradish from jar
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Drizzle eschalots with 40ml of the oil, then season. Wrap loosely in foil and bake for 30 minutes or until very soft. Set aside and keep warm.
STEP 2 Simmer red wine in a small saucepan over medium heat until liquid reduces to 2 Tbsp. Remove from heat and set aside.
STEP 3 When eschalots have been in the oven for 20 minutes, rub 40ml oil on the steaks, then season lightly.
STEP 4 Preheat a cast-iron frying pan or griddle plate over high heat. Cook steaks for 6-7 minutes each side. One minute before the steak is ready, add butter and garlic to the pan. Remove pan from heat and set aside to rest for 5 minutes.
STEP 5 Meanwhile, combine reduced red wine, thyme leaves and remaining oil in a medium bowl. Stir in parsley and horseradish, then season. Gently squeeze eschalot flesh into bowl, discarding skins. Toss eschalots in wine mixture to coat.
STEP 6 Plate steaks and spoon over the eschalot mixture. Serve.