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
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
- 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.
- 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.
- Allow to rest for 20 minutes loosely covered with aluminum foil.
- 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.
- 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.
- 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