Bertolli

Philadelphia Beef Recipe List

The Prime Rib

1701 Locust Street, Philadelphia, PA 19103
215-772-1707

Skillet Porterhouse with Shallot Tomato Butter and Horseradish Bliss Mashed Potatoes

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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