Nature's Fresh scuffed porterhouse steak, potato & white bean cannoli, pickled beetroot purée, herb sauce

25 mins
35 mins
  • 4 x 200g porterhouse steaks
  • 2 medium potatoes, peeled
  • vegetable oil, for deep-frying
  • 1 cup cooked cannellini beans
  • 100g soft goats cheese
  • ¼ bunch chives, finely snipped
  • sea salt flakes and freshly-ground black pepper
  • 1 cup roasted beetroot
  • 2 tsp sherry vinegar
  • 2 tsp maple syrup
  • 1 bunch tarragon leaves
  • ½ bunch basil leaves
  • 2 cloves garlic, minced
  • ½ tsp ground coriander seed
  • finely-grated zest of 2 lemons
  • ¼ cup avocado oil
  • 1 eschalot, finely diced
  • 75g ghee, melted
  • Shred the potatoes on a spiralizer, then pat dry with kitchen paper. Wind around four well-greased cannoli tubes, then fry in hot (180°) vegetable oil for 3 minutes, until crisp. Drain on kitchen paper. Crush the beans, goats cheese and chives in a bowl, then season with salt and pepper.
  • Combine the beetroot, vinegar and maple syrup in a blender and purée until smooth. Finely chop the herbs, then mix with the garlic, coriander, zest avocado oil and eschalot. Season with salt.
  • Use a sharp knife to make fine parallel incisions 3mm apart in a cross-hatch pattern on both sides of the steaks. Season generous with salt, then brush with ghee. Cook over a hot barbecue grill for 8 minutes, turning several times, until medium-rare. Set aside in a tray to rest for 3 minutes, brushing with the remaining ghee.
  • Pipe the white bean mixture into the potato tubes, then serve with the beetroot purée, carved steaks and herb sauce.