Make this pub classic in your own home with exciting new range of City Larder premium finishing sauces. Created at City Larder HQ by our team of skilled chefs using only top-notch ingredients, all sauces begin with a house made veal stock, simmered for 24 hours to bring out that rich, long-lasting flavour and a silky mouthfeel. City Larder Pepper Sauce combines veal stock, freshly cracked black pepper, aromatic vegetables, herbs and spices with white wine, brandy, and cream.
Robbie’s top tip - Rest your steak on a wire rack so the juices will run off on to the plate below. This way you won’t overcook the steak and lose that crust that you’ve worked so hard for.
We recommend serving this with Hawkers Beer West Coast IPA.
- 200g porterhouse steak
- tomato, cut in half, top core removed
- field mushroom, peeled
- Olsson’s Salt sea salt flakes
- 1 tablespoon oil
- 1 jar City Larder Pepper Sauce
- 2 tablespoon tinned green peppercorns in brine and 1 tablespoon of the liquid
- 50g unsalted butter
- small bunch of thyme
- 2 garlic cloves
- Remove the meat from the fridge 20 minutes ahead of time. Season the steak, tomato halves and mushroom with salt.
- Heat a frying pan until hot then drizzle steak with oil before adding to the pan. Sear the steak 2-3 minutes on both sides, as well as along the edges. You’re looking to cook them medium-rare, though it will be rewarmed just before serving. Remove from the heat and set aside to rest. Add in the tomato and mushroom allowing them to get good colour on one side before turning over.
- Meanwhile add the jar of Pepper Sauce into a small saucepan along with green peppercorns and juice to the sauce and gently warm the whole lot through.
- Wipe out the frypan with a paper towel so it’s mostly clean. Return this to a medium heat and add butter as well as thyme, garlic cloves and steak, using the thyme to baste the steak with the butter. Add the tomato and mushroom to warm these through as well.
- To serve, place the vegetables and sliced onto your plate, spoon a generous portion of sauce across the steak and top with a sprig of thyme.