Porterhouse, Roast Beets & Potato with Mixed Leaf Salad & Horseradish

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).

Tip! Ensure potatoes and beetroot are cut roughly the same size to cook evenly.

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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat olive oil in a frypan over medium-high heat. Pat porterhouse 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.

Tip! We supply our meat as a thick-cut portion, as we think it cooks much better in a bigger piece. You can always cut into thinner steaks if preferred, but you will have to keep a closer eye on it to reach your desired doneness.

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

Toss mixed lettuce with balsamic dressing and divide between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with 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).

Tip! Ensure potatoes and beetroot are cut roughly the same size to cook evenly.

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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat olive oil in a frypan over medium-high heat. Pat porterhouse 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.

Tip! We supply our meat as a thick-cut portion, as we think it cooks much better in a bigger piece. You can always cut into thinner steaks if preferred, but you will have to keep a closer eye on it to reach your desired doneness.

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

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