Porterhouse Steak, Asparagus, Cauliflower Cheese, and White Anchovy Compound Butter

  • 2 200g thick-cut porterhouse steaks
  • 6 asparagus spears
Four Cheese Cauliflower (low carb version)
  • 1/2 head of cauliflower
  • 1/2 cup cream
  • 1/2 cup grated tasty/cheddar cheese
  • 1/4 cup grated mozarella
  • 1/4 cup grated gouda
  • 2 tbsp grated parmesan
  • 1 dash of Worcestershire sauce
Anchovy Compound Butter
  • 12 Italian white anchovies*
  • 100g salted butter
* White anchovy fillets are not super salty like their jar/can counterparts - they're a bit vinegary and more towards tinned herring in flavour.
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A delicious and relatively easy meal that breaks from from the normal steak accompaniment conventions.

The recipe is as follows, from the bottom up:

Keto-friendly cauliflower cheese: Pre-heat an oven to 180°C.  Cut up cauliflower into similar sized pieces and place into a pot of salted water, bring to the boil, and stir occasionally until it is almost cooked (you should be able to get a knife into the thickest parts of the stem without much pressure).  Then drain on paper towel, pat dry, and ensure there is very little moisture (or it will make the sauce turn runny), and place it into a baking dish. Meanwhile, mix the cream, Worcestershire sauce, and around 3/4 of all of the cheeses in a pot on a low temperature until the cheese has melted.  Season with salt & pepper, pour this over the cauliflower, top with remaning cheese and place into the oven until the cheese on top is golden; this will take around 25 minutes.

Asparagus: simply panfried (in the steak juice).

Steak: Ensure you have the porterhouse at room temperature. Brushed it with olive oil, and season with a generous amount of salt and cracked pepper. Pre-heat a cast iron frying pan until it is very hot, then place the steaks on and leave them until they’re nicely brown on the bottom – turn it over do the same to the other side. Then take it out and put it a tray in the oven with the cauliflower for approximately 5-10 mins until it’s cooked how you like. Then remove it and let it rest for 5-10 mins on a chopping board. Save any juices you have from the pan/tray/board and drizzle over the top (it’ll really lift the flavour of the cauliflower).

Anchovy compound butter: Take the white anchovy fillets and break them up in a mortar and pestle – grate in the butter (so it softens quickly, and mixes in easily).  Roll this mixture up into a tube in plastic wrap and place it in the fridge for an hour or so. Then just cut off a disk whenever you need it.

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