Porterhouse, Roast Beets, Potato and a Mixed Leaf Salad

Preheat oven to 200°C. Dry off and quarter the chat potatoes and cut the baby red beetroot into small wedges (about 4 per half). Ensure the potatoes and beetroot are cut roughly the same size to cook evenly. Cut lemon into wedges.

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Heat olive oil in a frying pan over medium-high heat. Pat steak dry with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 3-4 minutes each side for a medium-well done steak (or alter time to your preferred doneness). Remove from pan, set aside to rest.

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream & horseradish and 1¹⁄₂ Tbsp of chopped dill. Add in a squeeze of lemon (to taste), 2 Tbsp of water and mix well. Season with salt and pepper.

Toss mixed lettuce with balsamic dressing and share between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with remaining lemon wedges and as much dill and horseradish dressing as you wish. Enjoy!

Preheat oven to 200°C. Dry off and quarter the chat potatoes and cut the baby red beetroot into small wedges (about 4 per half). Ensure the potatoes and beetroot are cut roughly the same size to cook evenly. Cut lemon into wedges.

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Heat olive oil in a frying pan over medium-high heat. Pat steak dry with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 3-4 minutes each side for a medium-well done steak (or alter time to your preferred doneness). Remove from pan, set aside to rest.

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream & horseradish and 1¹⁄₂ Tbsp of chopped dill. Add in a squeeze of lemon (to taste), 2 Tbsp of water and mix well. Season with salt and pepper.

Toss mixed lettuce with balsamic dressing and share between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with remaining lemon wedges and as much dill and horseradish dressing as you wish. Enjoy!

Preheat oven to 200°C. Dry off and quarter the chat potatoes and cut the baby red beetroot into small wedges (about 4 per half). Ensure the potatoes and beetroot are cut roughly the same size to cook evenly. Cut lemon into wedges.

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Heat olive oil in a frying pan over medium-high heat. Pat steak dry with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 3-4 minutes each side for a medium-well done steak (or alter time to your preferred doneness). Remove from pan, set aside to rest.

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream & horseradish and 1 Tbsp of chopped dill. Add in a squeeze of lemon (to taste), 1 Tbsp of water and mix well. Season with salt and pepper.

Toss mixed lettuce with balsamic dressing and share between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with remaining lemon wedges and as much dill and horseradish dressing as you wish. Enjoy!

Preheat oven to 200°C. Dry off and quarter the chat potatoes and cut the baby red beetroot into small wedges (about 4 per half). Ensure the potatoes and beetroot are cut roughly the same size to cook evenly. Cut lemon into wedges.

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Heat olive oil in a frying pan over medium-high heat. Pat steak dry with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 3-4 minutes each side for a medium-well done steak (or alter time to your preferred doneness). Remove from pan, set aside to rest.

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream & horseradish and 1 Tbsp of chopped dill. Add in a squeeze of lemon (to taste), 1 Tbsp of water and mix well. Season with salt and pepper.

Toss mixed lettuce with balsamic dressing and share between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with remaining lemon wedges and as much dill and horseradish dressing as you wish. Enjoy!

Preheat oven to 200°C. Dry off and quarter the chat potatoes and cut the baby red beetroot into small wedges (about 4 per half). Ensure the potatoes and beetroot are cut roughly the same size to cook evenly. Cut lemon into wedges.

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Heat olive oil in a frying pan over medium-high heat. Pat steak dry with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 3-4 minutes each side for a medium-well done steak (or alter time to your preferred doneness). Remove from pan, set aside to rest.

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream & horseradish and 1 Tbsp of chopped dill. Add in a squeeze of lemon (to taste), 1 Tbsp of water and mix well. Season with salt and pepper.

Toss mixed lettuce with balsamic dressing and share between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with remaining lemon wedges and as much dill and horseradish dressing as you wish. Enjoy!

Preheat oven to 200°C. Dry off and quarter the chat potatoes and cut the baby red beetroot into small wedges (about 4 per half). Ensure the potatoes and beetroot are cut roughly the same size to cook evenly. Cut lemon into wedges.

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Heat olive oil in a frying pan over medium-high heat. Pat steak dry with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 3-4 minutes each side for a medium-well done steak (or alter time to your preferred doneness). Remove from pan, set aside to rest.

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream & horseradish and 1 Tbsp of chopped dill. Add in a squeeze of lemon (to taste), 1 Tbsp of water and mix well. Season with salt and pepper.

Toss mixed lettuce with balsamic dressing and share between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with remaining lemon wedges and as much dill and horseradish dressing as you wish. Enjoy!