British Wagyu Porterhouse with Peppercorn Sauce, served with Hasselback New Potatoes and Cabbage with Bacon.
Serves 3 – 4
Ingredients
  • 1 British Wagyu Porterhouse with Peppercorn Sauce 
  • 1kg New / Baby Potatoes 
  • Small Handful of Thyme Sprigs 
  • 4 Cloves of Garlic – Smashed 
  • 6 Slices of Thick Bacon cut in to 1.5cm pieces or 130-150g pre diced Pancetta 
  • 1 Medium Onion Diced 
  • 1 Medium Savoy Cabbage, cut into quarters with the core removed and finely sliced / shredded 
  • 5 Tbsp Unsalted Butter 
  • Vegetable Oil 
  • Salt 
  • Cracked Black Pepper
Method
  1. Heat the oven to 180oc Fan and cook the British Wagyu Porterhouse with Peppercorn Sauce as per the pack instructions. 
  2. With the potatoes, carefully make small vertical slits ¾ of the way down each potato, relatively close together and all the way along. To help, you can place each potato between the handles of 2 wooden spoons as the helps to stop the knife from slicing all the way through. 
  3. Place the potatoes in a suitably sized roasting tray with a good drizzle of oil ensuring all the potatoes are lightly coated. 
  4. Sprinkle with a good pinch of sea salt and add the thyme sprigs and crushed garlic cloves. 
  5. Cook in the oven for around 25 minutes then remove to add 3 tbsp butter to the roasting tray (the heat of the tray should melt the butter quickly) which should be used to baste each potato. 
  6. Return to the oven for a further 20 - 25 minutes until golden brown and crisp. 
  7. In a large heavy-bottomed pan over a medium heat, cook the bacon / pancetta with no oil until golden – this should take around 5 minutes. Using a slotted spoon so the fat remains in the pan, remove the bacon to a plate lined with kitchen paper to soak up any excess fat. 
  8. Add the Diced Onion to the pan and return to the medium heat, stirring frequently until translucent. Add the finely sliced Cabbage and season with salt and cracked black pepper. Cook for approx. 5 minutes, stirring occasionally, until the cabbage is just tender. 
  9. Add 2 tbsp butter to the pan and return the bacon / pancetta and toss to combine all the ingredients. Cook for a further 2 minutes to heat though and melt the butter which should coat the cabbage.
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