Blackened Porterhouse with Bacon, Blue Butter, Greens with Beets and Maple-Glazed Hazelnuts
Blackened Porterhouse with Bacon, Blue Butter, Greens with Beets and Maple-Glazed Hazelnuts
INGREDIENTS
Berkshire Bacon or Similar 3 slices
Blue Cheese-Maytag Blue or Similar ¼ cup
Unsalted Butter, Room Temperature ½ Tablespoon
Blackened Seasoning as needed
Assorted Greens 4 oz.
Red and Golden Beets, Cooked, Peeled and Sliced 4 each
Red Onion, thinly sliced ¼ onion
Coarse Salt as needed
Black Pepper as needed
Fresh Chopped Parsley 1 tablespoon
Hazelnuts, halved ½ cup
Maple Syrup ¼ cup
Olive Oil 4 fl. oz.
Apple Cider Vinegar 2 fl. oz.
LET'S GET COOKING!
Cook the bacon in a skillet until crispy. Crumble and place in a paper towel.
In a small bowl, beat together the butter, blue cheese, parsley and crumbled bacon. Using a tablespoon, scoop on a plate and refrigerate.
Toss hazelnuts in maple syrup. Place on a baking sheet with parchment paper and bake at 325°F for 10 minutes. Stir and continue to bake for 10 minutes stirring often every 5 minutes. Cool.
Place the greens in a bowl, add sliced beets and hazelnuts.
When ready to serve, toss with oil and vinegar, salt and pepper.
Preheat a grill to medium-high. Generously season the steak with blackened seasoning. Place on the grill and cook for 4-5 minutes on each side, until slightly charred. Cook the steak until you have achieved your desired degree of doneness.
Remove steak from the grill, add a dollop of blue cheese butter on top and cover with aluminum foil. Let rest for 5 minutes.