Porterhouse with Cabernet Sauvignon

Parsnip skordalia

400g                  Parsnip, peeled and cored

120ml                Cream

120g                  Butter

1 large              Raw garlic, microplaned

40g                    Lemon juice

1/2 tbsp            Fine salt

30ml                  Extra virgin olive oil

80ml                  Water

Place parsnip, cream, water and butter into a deep pot. Cook on low with lid on until completely soft (approx. 30mins)

Blitz until completely smooth and velvety. Add the remaining ingredients and blend for a further minute. May need an adjustment of acidity, garlic and seasoning.

Bordelaise sauce

100ml                Beef jus

20g                    Bone marrow, brined and refreshed every 12hrs, 3 times, cut into 1cm pieces

1                         Shallots, finely diced

1                         Tomatoes, finely diced

¼                       Tarragon, chopped finely

Bring jus to the boil, remove from the heat, add all ingredients except for bone marrow.

Leave to steep until ready to serve. Once ready, warm sauce through, add bone marrow, mix and serve!

Parsnip chips

1 Large             Parsnips

1 tsp                  Fine salt

Peel parsnip skin and discard. Peel parsnip into thin strips keeping them as long as possible. Once you hit the core, stop peeling. Deep fry at 150c until a light golden colour, they will continue to darken once out of the fryer. Immediately sprinkle with fine salt. If they are a medium or dark brown they have been fried for too long and will have a bitter taste.


Cook porterhouse to desired temperature (we recommend medium rare – medium), rest it for as long as you cook it!


Pairing with our Cabernet Sauvignon, then enjoy!

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