Porterhouse Aux Moutarde A L'ancienne from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Porterhouse Aux Moutarde A L'ancienne

Ingredients

3.5 kilos Porterhouse

Beef Beef

Brandy Dijon Mustard

Mustard Mustard

Crushed Black Peppercorns

Pepper Pepper

Method

Trim a 3.5 kg piece of porterhouse, rub with a mixture of brandy Dijon mustard then with roughly crushed black peppercorns. Allow to stand overnight. Roast in a medium oven - approximately 40 minutes. Take out of the oven and allow to stand at least 15 mintues. Serve slightly warm with crusty bread to soak up the meat juices and the mustard.

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The 2008Mietta Song Recital Award