Prime Rib 1701 Locust St. Philadelphia, PA Phone: 215-772-1701 Fax:215-790-9979   WELCOME|MENU|RECIPES|MAP Skillet Porterhouse with Shallot Tomato Butter and Horseradish Bliss Mashed Potatoes Yields: 4 servings INGREDIENTS: THE BUTTER 1 lb lightly salted butter 2 T tomato paste 2 oz sun-dried tomatoes (soaked in madeira) 5 shallots (roasted in oven with olive oil until caramelized) 5 T liquid smoke 1 t anchovy paste INGREDIENTS: MASHED POTATO 2 lb red bliss potatoes (unpeeled) 2 T prepared horseradish 1 C milk 1/4 C sour cream to taste salt & pepper METHOD: THE BUTTER • Soften the butter. • Coarsely chop shallots and sun-dried tomatoes and add all ingredients to mixer. • Mix until all ingredients are well incorporated. METHOD: MASHED POTATO • Heat the milk. • Boil the potatoes in a large sauce pan of water until soft (about 20 minutes) and drain well. • Add the softened butter and stir until melted. • Add the warm milk and the remaining ingredients. • Salt and pepper to taste. • Mix on slow speed to mash. METHOD: STEAKS • Pan-fry the steaks in an oven-proof skillet (cast iron is the best) until nicely browned. • Place in oven until desired doneness. • A meat thermometer can be purchased inexpensively at any cooks store. • Top the steaks with butter, serve with the mashed potatoes and enjoy! NOTE • 110 degrees = rare • 120 degrees = medium rare • 140 degrees = medium © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Prime Rib and remember to use your American Express Card.