Porterhouse: potato gratin, roasted brussels sprouts & romesco sauce

Directions

Potato Gratin

1. Preheat the oven to 400 degrees F.
2. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
3. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Romesco Sauce

1. Blend everything In the bowl of a large food processor or blender.
2. Add the roasted red peppers, diced tomatoes, sherry vinegar and a good pinch of kosher salt, black pepper, and smoked paprika.
3. Pulse several times, add almond flour, then olive oil.
4. Blend until you achieve the desired consistency.
5. Stir in parsley. If you'll be using it as a dip, you can leave it a little thicker or blend it extra if using it as a sauce.

How to Cook a Porterhouse Steak

1. Preheat your oven to 250°F.
2. Place a wire rack on top of a baking sheet.
3. Place prepped steaks on top of the wire rack.
4. Once the oven preheats, place the backing sheet on the oven’s center rack. Cook until just before your desired level of “done-ness.”
5. Remove steaks from the oven and cover them lightly with foil. Let them rest for 5 minutes.
6. Preheat a heavy skillet over high heat for about 5 minutes. Add butter or olive oil and sear steaks for one minute on each side.
7. Serve immediately.