Prep 1 min
Cook 15 mins
Another scribbled recipe from my great great aunt Jessie's notebook. She must have liked WELL DONE steak because the times she used seem awful long. My steaks tend to be on the still mooing side so use your discretion as I am copying verbatum the Great Great Aunt Jessie. I would personally add more but I am sharing this for preservations sake. Prep time does not include making the mashed taters.
- 1 thick porterhouse steak
- mashed potatoes, amount will vary according to steak size
- 3 -4 tomatoes
- 1 carrot, thinly sliced for garnish
- Tenderize steak (Porter House).
- Wipe off steak.
- Place on broiler and put under a high flame.
- Sear about 3 minutes on one side, turn and sear on the other side- just before it is done, salt on both sides.
- Broil 15 to 20 minutes, turning occasionally while broiling.
- When done the meat should be rather solid when pressed with the bow of a fork.
- Place meat on a board (plank) that has been soaked in water.
- Put mashed potatoes in pastry bag and put a border around steak and around edge of plank.
- Make little pockets with potatoes.
- Fill up with tomatoes and put in oven and allow to heat.
- Remove and put (recipe paper torn off partially here)--, garnish with carrots.