Porterhouse steak pumpkin carrot roast with tomato medley serve in white chocolate sauce

Weekend meal can be luxury, creative, indulgent and having friends over. Today, a friend offered to make salad, another is bringing dessert and the other friend will bring a bottle of wine and entrees.

I have time to boost my creative culinary skill. I am going to surprise my three friends with their favourite ingredient: white chocolate. They probably bored eating white chocolate cake. So, I decided to turn their favourite ingredient into sauce to go with porterhouse steak and introducing carrot mixed as they have not eaten it before. As usual, my meal has got to have vibrant colour, so I am adding tomatoes medley.

Here’s my weekend girls night luxury meal that is going to wow my friends. Well, my friends and I enjoyed the white chocolate sauce with steaks, and I have to open another bottle of red wine and we chatted till late. Let’s be creative and cook like an explorer chef!!!!

Ingredients

4 porterhouse steaks
1/2 jab pumpkin, skin peeled, washed and cut into pieces
1 punnet tomatoes medley, washed and dried
1 packet carrot mixed, peeled and washed
water to boil
oil
salt
black pepper

To marinade steaks

oil, about 5-8 Tbsp
salt and black pepper; white pepper (opt)
1/2 – 1 Tsp cayenne
1 Tsp paprika
2 Tbsp red wine vinegar
A few dash of Worcester sauce

White chocolate sauce

300 ml thickened cream
2 Tbsp double thicken cream
300 g white chocolate chips

Method

Place marinade in a plastic bag with steaks. Give it some gentle massage and set aside until later about 20 – 25 minutes in room temperature.

Place pumpkin pieces, in the pot with enough water, and bring to a boil, continue on a low boil until tender for 15 -30 minutes. Drained and put in the baking tray, drizzle oil and season with salt and black pepper. Preheat oven 180 degree C.

Then put carrots into the same pot with water, bring to boil. Reduce heat cook, uncovered, until slightly tender, 6-8 minutes. Then place in baking tray with pumpkin, drizzle with oil, season with salt and pepper. Bake the vegetables for 20 -25 minutes.

Place the steaks in another tray, bake together after 10-15 minutes on one side turn the other and bake further 10 minutes or to your liking. Mine steak is well done. Rest steaks for 5 -7 minutes before slicing them. While steaks rest , place tomatoes in the hot oil baking tray to just soften a bit and caramelised.

Next melt chocolate in a metal bowl over the same pot used but empty a bit of water, stir from middle out until melted and cool until ready to use. In the meantime, heat thickened cream in another pot on low heat until almost come to the boil, add the melted chocolate, stir until chocolate completely melted. Removed from heat. Then add in double cream and stir to combine. Keep warm and set aside.

To assemble: place mixed carrots and tomatoes on one side, pumpkin on the other side.  Drizzle some oil from the steaks on to the vegetable. Then ladle a spoon of white chocolate sauce over the plate and place sliced steaks on to the plate. Enjoy with a glass of red wine!!!

https://helenscchin.com/2015/05/29/porterhouse-steak-pumpkin-carrot-roast-with-tomato-medley-serve-in-white-chocolate-sauce/

#helenscchinrecipes
#mainmeals
#meat
#cookingforthefun
#foodiesplus