Porterhouse, roast cherries, mushrooms and Brussels sprout on a bed of bok choy

Porterhouse, baked mushrooms, cherries, steamed bok choy and Brussel sprouts.JPG        

4 Porterhouse steaks
2 bunches bok choy, cut into bite size
24 small Brussels sprout, cut off stems
1 punnet mushrooms, cut into half
1 punnet of medley tomatoes cherries
2 Tbs Worcester sauce
1 – 2 Tbs cayenne
4 clove of garlic
sea salt
pink Himalaya salt
black pepper
olive oil
2 Tsp paprika
water for boiling


Pound sea salt, garlic, cayenne, Worcester, pepper, paprika and oil; pour into zip bag and add the steaks, marinade 1 hour. Preheat oven 180 degree C.

Place cherries, and mushrooms in a large bowl; season with Himalaya salt, pepper, and oil. Then place in a tray and roast until cooked through about 15 minutes. Set aside and keep warm with foil.

Place the steaks in another tray and roast for 25 minutes turn after 10-12 minutes or cook to your liking. This time my porterhouse is medium rare. Stand for 5 minutes, cover with foil to keep warm before plating.

Meanwhile boil water and put Brussels sprout and bok choy in cooked for about 7 – 10 minutes until tender and cooked. Plate the cherries and mushrooms side by side on top, followed by Brussels and bok choy. Then the steak on top of bok choy. Drizzle the oil from the tray. Serve with red wine.