06 Jul Porterhouse with Cabernet Sauvignon
400g Parsnip, peeled and cored
1 large Raw garlic, microplaned
40g Lemon juice
1/2 tbsp Fine salt
30ml Extra virgin olive oil
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.
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!
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!