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Ideal for the BBQ or pan-fried, porterhouse is a highly sought after cut for its tender texture and scrumptious flavour.

Sprinkle the steak with salt and plenty of cracked black pepper. Place on a hot barbecue and barbecue each side for 4-5 minutes. At the same time barbecue large Portobello mushrooms that have been brushed with olive oil and sprinkle with salt and pepper.

Remove the mushrooms and slice. Serve the steaks with the sliced mushrooms and a dollop of sour cream well mixed with plenty of bought horseradish sauce and sliced chives.