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Recipe:Blackened Porterhouse with Bacon and Blue Butter
Greens with Beets and Maple-Glazed Hazelnuts
- Prep time: 10 minutes
- Cook time: 20 minutes
Serves 2 - .
Ingredients
-
Bone-In Porterhouse Steak
2.4 LBQty 132.35 -
Berkshire Bacon
0.88 LBQty 3 Slices9.48 -
Blue Cheese-Maytag Blue or similar
Qty ¼ CUP -
Unsalted Butter, room temp.
Qty ½ -
Blackened Seasoning
0.25 LBQty4.98 -
Assorted Greens
Qty 4 OZ -
Red and Golden Beets, cooked, peeled and sliced
Qty 4 Each -
Red Onion, thinly sliced
Qty ¼ -
Coarse Salt
0.41 LBQty5.38 -
Black Peppercorns
0.2 LBQty5.78 -
Fresh Chopped Parsley
Qty 1 TBSP -
Hazelnuts, halved
Qty ½ CUP -
Maple Syrup
Qty ¼ CUP -
Olive Oil
Qty -
Apple Cider Vinegar
Qty
Cooking
Instructions
- Cook the bacon in a skillet until crispy. Crumble and place in a paper towel.
- In a small bowl, beat together the butter, blue cheese, parsley and crumbled bacon. Using a tablespoon, scoop on a plate and refrigerate.
- Toss hazelnuts in maple syrup. Place in a baking sheet with parchment paper and bake at 325F for 10 minutes. Stir and continue to bake for 10 minutes stirring often every 5 minutes. Cool.
- Place greens in a bowl, add sliced beets and hazelnuts.
- When ready to serve, toss with oil and vinegar, salt and pepper.
- Preheat a grill to medium high. Generously season steak with blackened seasoning. Place on the grill and cook for 4-5 minutes on each side, until slightly charred. Check the internal temperature until it reaches 125F for a medium rare, 130F for medium.
- Remove steak from grill, add dollop of blue cheese butter on top and cover with aluminum foil. Let rest for 5 minutes. (Optional: serve bean salad over lettuce leaves).