Recipe Tip: Porterhouse Steak with Marinated Chinese Cabbage - Falstaff

Recipe Tip: Porterhouse Steak with Marinated Chinese Cabbage - Falstaff

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Dry-aged steak cooked to perfection with marinated Chinese cabbage and vegetable springrolls.



    1. Step 1

      Preheat oven to 90 °C. Add a dash of sesame oil in a pan, wait until hot then sear the Porterhouse steak on both sides. Then place steak in an oven dish and put it in the oven for 90 minutes.
    2. Step 2

      Cut the Chinese cabbage into strips and place in a bowl. Add vinegar, paprika sugar, salt and olive oil and mix well. Leave to marinate.
    3. Step 3

      Cut the mushrooms into small cubes and place in a bowl. Wash the chard, dab dry. Cut the green from the chard into fine strips and dice the stalks finely.
    4. Step 4

      Dice the mango, finely chop the ginger, cut the chilli into thin strips and add everything to the mushrooms in the bowl.
    5. Step 5

      Preheat a pan and sauté the vegetables, deglaze with some soy sauce. Set aside, add salt and olive oil.
    6. Step 6

      Soak the rice paper sheets in warm water until soft enough to be shaped. Then remove from the water, drain and spread out on the work surface.
    7. Step 7

      Place the filling made from mango and cabbage on top, sprinkle with fresh basil. Folding the sides in first then roll.
    8. Step 8

      For the dip, mix the yoghurt with the curry and salt in a bowl until well blended. Serve with the thinly sliced steak.
    9. Step 9

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    10. Step 10

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    13. Step 13

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