1 porterhouse steak (740 g); 1-2 ripe tomatoes; 2-4 shallots; 2 tbsp olive oil; 100 g butter; juice ½ lemon; a bunch parsley; salt, black pepper
Porterhouse steaks with valentine sauce
Leave the meat to stand at room temperature for 2 hours. Season with pepper and brush with olive oil. Set aside. Scour the tomatoes in a cross and cover with boiling water for 1 minute. Drain the water and leave the tomatoes to cool in iced water. Peel the tomatoes and remove the stems and seeds before chopping them finely. Finely chop the onion and parsley. Place the tomatoes, onion, and parsley on a warmed plate. Season and drizzle with lemon juice. Grate the frozen butter on top. Cook the steaks covered on a grill for 3 minutes on each side. Place them on top of the butter and slice perpendicular to the bone (so that the meat juice mixes with the contents of the plate) serve immediately.