Porterhouse Steak with Marinated Chinese Cabbage

Porterhouse Steak with Marinated Chinese Cabbage

©Constantin Fischer

Porterhouse Steak with Marinated Chinese Cabbage

Porterhouse Steak with Marinated Chinese Cabbage

©Constantin Fischer

For the Porterhouse:

Ingredients (4 Persons)

1,5
kg
Porterhouse dry aged steak
salt
pepper
sesame oil

For the Chinese cabbage:

Ingredients (4 Persons)

1/2
Chinese cabbage
white wine vinegar
0,5
tablespoon
paprika
1
tablespoon
sugar
salt
olive oil

For the springrolls:

Ingredients (4 Persons)

8
sheet
rice paper for springrolls
1
bunch
chard
125
g
mushrooms
4
piece
dried mango
1
chili
ginger
basil, small
soy sauce
salt
olive oil

For the dip:

Ingredients (4 Persons)

250
g
Greek yogurt
salt
1
tablespoon
curry powder
  • Preheat oven to 90 °C. Add a dash of sesame oil in a pan, wait until hot then sear the Porterhouse steak on both sides. Then place steak in an oven dish and put it in the oven for 90 minutes.
  • Cut the Chinese cabbage into strips and place in a bowl. Add vinegar, paprika sugar, salt and olive oil and mix well. Leave to marinate.
  • Cut the mushrooms into small cubes and place in a bowl. Wash the chard, dab dry. Cut the green from the chard into fine strips and dice the stalks finely.
  • Dice the mango, finely chop the ginger, cut the chilli into thin strips and add everything to the mushrooms in the bowl.
  • Preheat a pan and sauté the vegetables, deglaze with some soy sauce. Set aside, add salt and olive oil.
  • Soak the rice paper sheets in warm water until soft enough to be shaped. Then remove from the water, drain and spread out on the work surface.
  • Place the filling made from mango and cabbage on top, sprinkle with fresh basil. Folding the sides in first then roll.
  • For the dip, mix the yoghurt with the curry and salt in a bowl until well blended. Serve with the thinly sliced steak.