Ingredients

• 4kipfler potatoes, washed
• Olive oil, for cooking
• 1 teaspoonthyme leaves
• 250gvine ripened cherry tomatoes
• 1 tablespoonbalsamic vinegar
• 2 porterhouse steaks, thick cut
• Lemon wedge, to serve
• Micro herbs, to serve

• 1 tablespoonolive oil
• 40gbutter
• 4eschalots, finely diced
• 5garlic cloves, crushed
• 1 tablespoonthyme leaves
• 300mlred wine
• 500mlbeef stock

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Method

Preparation: 10 minutes

Cooking: 30 minutes

1. Preheat the oven to 200⁰C.


.2 Bring a saucepan of salted water to the boil, reduce to a simmer, add potatoes and cook until almost tender. Drain and set aside to cool. Cut lengthways and place in a bowl, drizzle with olive oil and thyme leaves, season with salt.


3. Place tomatoes on a roasting tray, drizzle with olive oil and balsamic, place in oven for 10-12 minutes or until skins crack.


4. For the Jus, heat oil in a frying pan over a medium heat, add half the butter, the eschalots, garlic and thyme leaves, sauté for 1-2 minutes until softened, add the red wine and simmer for 10-12 minutes until reduced by half then add the beef stock and simmer for a further 15-20 minutes or until reduced. Strain and return to clean saucepan, whisk in the remaining butter and remove from heat, keep warm.


5. Heat an oiled chargrill pan over a high heat. Rub steaks with oil and season with salt, place steak in middle of the pan and cook for 2-3 minutes each side for medium or until cooked to your liking, remove to a plate and allow to rest 5 minutes. Char-grill potatoes for 3-4 minutes each side or until golden.


6. To serve, place the potatoes on a plate, top with the steak. Place the tomatoes on the other side, with the lemon wedge, top with micro herbs and pour over the jus to serve.