/ recipes / Ginger, chilli & miso marinated porterhouse + garlic mushrooms
Ernest Green Porterhouse Ginger Miso Chilli Mushrooms

Ginger, chilli & miso marinated porterhouse + garlic mushrooms

Ingredients Instructions
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3 tbsp crushed ginger

1 tbsp crushed chilli

3 tbsp miso paste

3 cloves garlic

2 tsp honey

2 tbsp soy sauce

1 tbsp sesame oil

3 spring onions

For the sautéed mushrooms

300g button mushrooms

2 tsp crushed garlic

100g butter

2 tbsp chives, finely chopped


For the garlic & mushroom chips

200g large button mushrooms, very finely sliced

6 large cloves garlic, very finely sliced

300ml canola oil for frying


  1. Combine all the marinade ingredients o in a small food processor and blend until a paste consistency, rub all over the porterhouse leaving a thick top layer.
  2. Pre heat your oven to 175c, fan-forced. Place the porterhouse on a lined baking tray and roast for approximately 60 – 90 minutes. Using a meat thermometer, check for 58c degrees internal for medium doneness.
  3. Allow to rest for 20 minutes loosely covered with aluminum foil.
  4. For the sautéed mushrooms, cut the mushrooms into quarters, heat half the butter in a frypan over a medium high heat, add 1 teaspoon of garlic & half the mushrooms, sauté gently until cooked and golden, tossing occasionally. Repeat with the remaining mushrooms. Season with salt, pepper & finish with chopped chives.
  5. Heat the oil for the chips in a medium sized saucepan over a low heat. When it reaches 140c add the garlic & fry until golden, removing quickly and draining on paper towel. Fry the mushrooms in small batches until golden, draining on paper towel.
  6. To serve carve the beef across the grain, retaining the marinade crust, sprinkle with chips. Serve with sautéed mushrooms & a light salad.

Cooking Time: 2hrs | Prep Time: 1hr

Serves 6-8

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