Porterhouse, Roast Beets & Potato with Baby Spinach, Rocket & Horseradish
  • Prep time: 35 minutes
  • Calories: 550
Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbage. It is a root vegetable used as a spice. Combined in this recipe with earthy beetroot, dill and quality beef, you have a delicious meal. We recommend pairing this with a South-west cab sav or robust rosè. Enjoy!
  • 350 g of Porterhouse Steak (Thick-Cut)
  • 200 g of Baby Red Beetroot
  • 300 g of Chat Potatoes
  • 1 Small Bunch of Dill
  • 50 g of Sour Cream
  • 1 Tbsp of Horseradish Cream
  • 1 75g Pack of Rocket & Baby Spinach
  • 1 Tbsp of Balsamic Dressing
  • 1 of Lemon

Prepare Veg:

Preheat oven to 200°C. Dry off and quarter the potatoes and cut the beetroot into small wedges (about 4 per half).

Roast Veg:

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.

Cook Steak:

Heat olive oil in a frypan 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 2-3 minutes before flipping. Flip 3 times for a total cooking time of about 10-12 minutes (or to your preferred doneness). Remove from pan, set aside to rest.

Make Dressing:

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, 1 Tbsp of water and mix well. Season with salt and pepper.

You Plate It:

Toss baby spinach & rocket with balsamic dressing and divide between plates. Top with roasted potatoes, beetroot and beef, sliced to your liking. Garnish with as much dill and horseradish dressing as you wish. Enjoy!