Recipe a day

Porter House and Twice Baked Potatoes

Roasted Porterhouse Steak

with Twice Baked Potato and Black Truffle Jus


Mise en Place

  • Cutting board Knife
  • Large sauté pan
  • Medium sauté pan
  • Large spoon
  • Tongs
  • Plate Paper or towel
  • 2 qt Sauce pot with lid
  • Mixing bowl
  • Wooden spoon
  • Aluminum foil
  • Kosher salt
  • Fork
  • Canola or olive oil ½ cup
  • Measuring cup
  • Sheet tray
  • Whisk

Ingredients

  • 24 oz Porterhouse steak
  •  2 oz Canola oil
  • 1 clove Garlic
  • 3 sprigs Thyme 
  • 2 Tbsp Butter
  • 1 ea Yellow onion
  • 2 oz Sherry gastrique*
  • 2 ea Russet potato 
  • 1 container Sour cream
  • 1 bunch Chives
  • 3 oz Hardwood smoked bacon
  • 3 oz Black Truffle Jus*
  • 1 packet Balinese Truffle Salt

 One Hour Before cooking

  1. Preheat the oven to 400F.
  2. Prick the potato with the fork and rub down with oil.  Season with a touch of kosher salt.
  3. Wrap the potato in aluminum foil and place in the oven.  Cook for 1 hour, or until knife tender.
  4. Remove the potato from the oven, keep it warm, and have it ready to make into the ultimate baked potato for the class.

Prep

***Just before you begin, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***

  1. Turn the heat of the oven up to 450F.
  2. Peel and slice the onion into julienne.  Measure out ½ cup and reserve.
  3. Dice the bacon into emince.
  4. Finely slice the chives.
  5. Place a small amount of canola oil into the medium sauté pan and heat over medium heat.  Add the bacon and cook, stirring with a wooden spoon, until the bacon is rendered and browned.  Drain the bacon onto a paper towel lined plate, reserving the bacon fat.
  6. Place 1 Tbsp of bacon fat into the 2 qt sauce pot and heat over high heat until it shimmers.  Add onion and cook until nicely caramelized.  
  7. Once the onion is caramelized, add the sherry gastrique and cook to a glaze.
  8. Add the Black Truffle Jus, bring to a boil, and season with Balinese Truffle Salt.  Cover and keep in a warm place.  This is the caramelized onion jus.
  9. Split the potatoes in half, scoop out the inside of the baked potatoes and place into the mixing bowl.  Add enough sour cream to your liking along with  some chives, bacon, and a sprinkle of Balinese Truffle Salt.
  10. Using a whisk, mix the potato mixture together until smooth.  Taste and adjust seasoning accordingly.
  11. Place the empty potato skins onto the sheet tray and fill them with the potato mixture.  Transfer the stuffed potatoes into the oven and bake for 15-20 minutes or until golden brown and delicious.

How to Cook

  1. Heat a large sauté pan over high heat.
  2. Season the steak with Balinese Truffle Salt.
  3. Add the canola oil to the pan. Right before the oil begins to smoke, add the steak to the pan.
  4. While cooking over high heat, flip the steak every 30 seconds. Keep flipping the steak every 30 seconds for about 5-6 minutes for a solid medium rare. If you would like your steak cooked more or less, simply increase or decrease the amount of cooking time.
  5. Right before the steak is finished, add the butter to the pan. Smash the garlic clove and add it to the pan along with the thyme. With your spoon, baste the steak for about one minute.
  6. Remove the steak from the pan and rest it on your cutting board. Top with garlic and thyme.
  7. Remove the loaded baked potatoes from the oven and top with that crispy bacon and sliced chives.
  8. Carve the steak and plate alongside the baked potatoes.  Use that delicious, truffely, caramelized onion jus to finish!

*Truffle Jus

  • 4 cups Beef broth
  • 1 tablespoon Black truffle, chopped
  • To taste Balinese Truffle Salt
  1. Place the beef broth into a medium sauce pot and bring to a boil.
  2. Turn the heat down to medium low and gently simmer the stock until there is about ½ cup of liquid left and it’s thickened enough to coat the back of a spoon.
  3. Remove the sauce from the heat, add the chopped truffle and a pinch of Balinese Truffle Salt to taste.
  4. Have the sauce ready as an elevator addition to any dish!!!

*Sherry Gastrique

  • 1 oz Sherry vinegar
  • 1oz Wildflower honey

Place the sherry vinegar and honey into a small pot and melt together over low heat.

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