Porterhouse steak with chili-bacon potatoes and herb sour cream

Name: Porterhouse steak with chili-bacon potatoes and herb sour cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g small, new potatoes; 2 red chillies; 6-7 TABLESPOONS Olive oil; 1/2 TEASPOON Cumin; 7-10 Tbsp coarse salt; 7-10 Tbsp black pepper; 1 (approx. 700 g) Porterhouse steak; 100 g streaky smoked bacon; 1 small bunch of chives; 1/2 bunch Parsley; 250 g sour cream; 7-10 Tbsp Sugar; 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g small, new potatoes
2 red chillies
6-7 TABLESPOONS Olive oil
1/2 TEASPOON Cumin
7-10 Tbsp coarse salt
7-10 Tbsp black pepper
1 (approx. 700 g) Porterhouse steak
100 g streaky smoked bacon
1 small bunch of chives
1/2 bunch Parsley
250 g sour cream
7-10 Tbsp Sugar
7-10 Tbsp Oil

Directions

1
Wash and halve the potatoes. Wash chillies, cut lengthwise, remove seeds and cut into half rings. Mix the potatoes, 4-5 tablespoons of oil, chilli and cumin and place on a baking tray.
2
Season with coarse salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Wash the meat, dab dry and season with salt. Brush the grill pan with oil.
3
Heat the pan to high temperature. Grill the meat on both sides for about 5 minutes. Take out. Dice bacon. Turn potatoes and sprinkle with bacon. Add the steaks to the potatoes and cook at the same temperature for another 12 minutes medium rare.
4
Wash the chives and parsley and dab dry. Pluck the parsley leaves from the stalks and cut them finely. Cut the chives into fine rolls, except for a little bit for garnishing. Mix sour cream, 2 tablespoons of oil and herbs.
5
Season to taste with salt, pepper and sugar. Arrange potatoes and herb sour cream on plates. Season meat with pepper, cut into slices and add. Garnish with chives.