Herbed Porterhouse Steak With Potato Wedges - cooking recipe

Ingredients

1/3 cup stale breadcrumbs
3 tbsp fresh chives, 1 tbsp finely chopped, 2 tbsp roughly chopped
2 tbsp fresh flat-leaf parsley leaves, finely chopped
2 tsp whole-grain mustard
1/4 cup olive oil
4 None porterhouse steaks
2 1/4 lb baking potatoes, scrubbed, quartered lengthwise
1/2 cup dry red wine
2 tsp cornstarch
3/4 cup beef stock
None None steamed green beans, to serve

Preparation

Preheat oven to 425\u00b0F. Combine breadcrumbs, finely chopped chives, parsley, mustard and 2 tsp oil in a small bowl.
Brush steaks with a little olive oil and place on a baking tray. Press herb mixture firmly onto 1 side of steaks. Chill for 10 mins.
Place potato wedges in a single layer in a roasting pan. Drizzle with 1 tbsp oil. Bake for 25 mins, or until browned and crisp.
Meanwhile, heat remaining oil in a large frying pan. Cook steaks, herbed-side down first, until browned on both sides and cooked to your liking. Remove from pan and cover to keep warm.
Deglaze pan with wine, scraping up browned bits. Bring to a boil and cook for 2 mins. Whisk together cornstarch and stock then add to pan. Stir until sauce boils and thickens slightly. Stir in roughly chopped chives. Serve steaks and potatoes with sauce and steamed green beans.