Easy recipe Pan-Seared Porterhouse Steaks with Asparagus Peppercorn Butter

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two hundred g unsalted, butter (Recipes by ingridients butter) softened about two tbsp green peppercorns in brine, drained and chopped about two tbsp fresh lemon juice (Recipes by ingridients lemon juice) one tbsp fresh, parsley (Recipes by ingridients parsley) chopped one tbsp fresh tarragon, chopped one tbsp minced shallots (about one/about two small) about two tsp hot English mustard Using an electric mixer, beat the butter (Recipes by ingridients butter) in a large bowl on medium-high speed for about about six minutes, or until the butter (Recipes by ingridients butter) is light and fluffy. Add the green peppercorns,, lemon juice (Recipes by ingridients lemon juice) , parsley (Recipes by ingridients parsley) tarragon, shallots, and mustard (Recipes by ingridients mustard) and mix on low speed for about about two minutes, or until the ingredients are well blended. Season with salt. Bring the steaks to room temperature on a baking tray. Position a rack in the centre of the oven and preheat to two hundred and sixty°C (two hundred and fourty°C fan). Place about two large heavy frying pans over high heat. Spread one tablespoon of oil over the steaks and season generously with salt and black pepper. Pan-Seared Porterhouse Steaks with Asparagus Peppercorn Butter. Add one tablespoon of oil to each of the hot pans. Pan-Seared Porterhouse Steaks with Asparagus Peppercorn Butter. Add the steaks and cook for about three minutes per side, or until nicely browned on both sides and the internal temperature is fifty°C for medium-rare doneness. Pan-Seared Porterhouse Steaks with Asparagus Peppercorn Butter. Transfer the steaks to a carving board and rest for five minutes. Pan-Seared Porterhouse Steaks with Asparagus Peppercorn Butter. Meanwhile, on a heavy baking tray, toss the asparagus (Recipes by ingridients asparagus) with the remaining one tablespoon oil and season with salt and pepper. Roast in the oven for about seven minutes, or until slightly charred, but just tender. Divide the asparagus (Recipes by ingridients asparagus) among four dinner plates. Pan-Seared Porterhouse Steaks with Asparagus Peppercorn Butter. Mound the rocket on the. asparagus (Recipes by ingridients asparagus) Pan-Seared Porterhouse Steaks with Asparagus Peppercorn Butter. Slice the steaks against the grain and place over the rocket. Drizzle with any accumulated steak juices. Spoon a dollop of the butter (Recipes by ingridients butter) on top of the steaks and serve. Keep any remaining butter (Recipes by ingridients butter) wrapped in the refrigerator. .