BBQ Porterhouse With Caper Tarragon Butter

Chargrilled polenta chips are the perfect addition to these juicy porterhouse steaks served with caper-tarragon butter.

The ingredient of Bbq Porterhouse With Caper Tarragon Butter

• 2 cups 500ml salt reduced chicken stock
• 2 cups 500ml milk
• 1 cup 170g instant polenta
• 1 2 cup 40g finely grated parmesan
• 150g castello blue cheese coarsely chopped
• 4 about 150g each coles graze grass fed beef porterhouse steaks
• 150g butter softened
• 2 tablespoon finely chopped tarragon
• 1 tablespoon drained baby capers coarsely chopped
• 2 anchovy fillets finely chopped
• 1 garlic clove crushed
• 2 teaspoons dijon mustard
• 1 teaspoon finely grated lemon rind

The Instruction of bbq porterhouse with caper tarragon butter

• grease and line a 20cm base measurement square cake pan with baking paper allowing the sides to overhang
• combine the stock and milk in a large saucepan over medium high heat bring to a simmer reduce heat to low gradually add the polenta in a thin steady stream stirring constantly until incorporated cook stirring constantly for 10 mins or until polenta boils and thickens remove from heat add the parmesan and blue cheese and stir to combine season with salt pour into the lined pan place in the fridge for 1 hour or until set
• meanwhile to make the caper tarragon butter combine the butter tarragon capers anchovy garlic mustard and lemon rind in a small bowl spoon the mixture along the centre of a sheet of baking paper and shape to form a log about 15cm long roll up and twist the ends to secure place in the fridge until firm
• turn the polenta on a clean work surface use a large sharp knife to cut into twelve 10cm long fingers lightly spray with olive oil spray
• heat a barbecue grill or chargrill on high season steaks cook on grill for 3 mins each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 5 mins to rest
• meanwhile cook the polenta fingers on grill for 1 2 mins each side or until lightly charred and heated through
• cut the caper tarragon butter into 1cm thick slices place the steaks on serving plates and top each with a slice of caper tarragon butter serve immediately with polenta fingers

Nutritions of Bbq Porterhouse With Caper Tarragon Butter

calories: 899 357 calories
calories: 52 grams fat
calories: 28 grams saturated fat
calories: 40 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 54 grams protein
calories: n a
calories: 1377 milligrams sodium
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calories: nutritioninformation