Wednesday, October 12, 2005

Skillet Porterhouse and Horseradish Bliss Mashed Potatoes

The Porterhouse is similar to the T-Bone steak though there is much more of the tenderloin part of the steak attached to the Porterhouse.

THE BUTTER

1 LB LIGHTLY SALTED BUTTER
2 TB TOMATO PASTE
2 OZ. SUN-DRIED TOMATO (Soaked in Maderia)
5 EA SHALLOTS (Roast in oven with olive oil until caramelized)
.5 TSP LIQUID SMOKE
1 TSP ANCHOVY PASTE

Soften the butter. Coarsely chop shallots and sundried tomato and add all ingredients to mixer. Mix until all ingredients are well incorporated.

MASHED POTATO

2 LB RED BLISS POTATOES (Don't peel potatoes)
2 TB PREPARED HORSERADISH
1 CP MILK
1/4 CP SOUR CREAM

Heat the milk. Boil the potatoes in a large sauce pan of water until soft (about 20 minutes) and drain well. Add the softened butter and stir until melted. Add the warm milk and the remaining ingredients. Salt and pepper to taste. Mix on slow speed to mash.

Now the best part!

Pan-Fry the steaks in an ovenable skillet (Cast iron is the best) until nicely browned. Place in oven until desired doneness. A meat thermometer can be purchased inexpensively at any cooks store.

110 degrees - Rare
120 degrees - Medium Rare
140 degrees - Medium

Top the steaks with the butter, serve with the mashed potatoes and enjoy!