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Shared By Lowther Tribe

Porterhouse Steak With Herb Butter And Crispy Garlic Rosemary Potatoes

Ingredients

  • 125g butter, softened
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped oregano
  • 1 tsp finely chopped rosemary
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 800g desiree potatoes, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs, leaves removed
  • 1 1/2 tbsp olive oil
  • 4 x 250g Coles Australian Beef Porterhouse Steaks
  • Steamed green beans, to serve
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  • Step 1
  • Preheat oven to 200C. Grease and line a baking tray with baking paper.
  • Step 2
  • Combine butter
  • Unsure of the quantity needed?
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  • OK, GOT IT
  • , parsley, chives, oregano, rosemary, garlic and mustard in a bowl. Season with salt and pepper. Place the butter mixture in the centre of a large piece of baking paper. Starting from 1 long edge, roll the butter into a sausage shape, twisting the ends of the paper to secure. Place in the fridge until firm.
  • Step 3
  • Pat potato dry with paper towel. Place potato, garlic, rosemary and oil in a large bowl and toss to coat. Place on the prepared baking tray. Season with salt and pepper.

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