Porterhouse Steaks served with crispy poached egg, duck fat chips and peppercorn sauce
By Mat McLean – Palate Restaurant, Hamilton
1 pack Silver Fern Farms Porterhouse Steaks
2 Tbsp olive oil
2 small eggs
2 potatoes, cut into chips
100g duck fat
6 crushed peppercorns
30 ml brandy
200 ml beef stock
Panko bread crumbs
Sea salt and pepper
Preheat the oven to 200°C. Dry the potatoes with a paper towel. Heat the duck fat in a heavy pan until smoking. Add the chips being careful not to overcrowd the pan. Place in the oven. Keep turning the chips every 10 minutes or so until golden. Season with sea salt and keep warm.
Rub steaks with olive oil, sea salt and pepper. In a hot pan cook the steaks for 4 minutes each side (med-rare).
While the steaks are cooking, bring a large pan of water to boil and add vinegar to taste. Ladle eggs into the water. When eggs are set, place to a bowl of ice water to stop cooking. Once the eggs are cold, remove them from the water and place on a paper towel. Crumb the eggs and deep fry them just before serving.
Once the steaks are cooked, remove them from the pan keeping the pan on heat. Add the peppercorns and de-glaze with brandy. Add the beef stock letting it reduce to a syrupy sauce, then add the cream and reduce to a sauce consistency.
Season with sea salt and Worcestershire sauce, sprinkle with parsley and serve.