Prime Rib

1701 Locust St., Philadelphia, PA 19103
215-772-1701

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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

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