Porterhouse steak with a white bean leek mushroom and potato hash
Ingredients
- 2 24 oz each porterhouse steaks
- 1 ½ Tablespoons steak seasoning (divided for use in cooking steaks and hash)
- 2-4 Tablespoons extra virgin olive oil (divided for use in cooking steaks and hash)
- 2 Tablespoons butter
- 1 russet potato (finely chopped)
- 1 leek (cleaned and chopped (clean it very well to make sure there is no sneaky grit or dirt left, and only use the white part))
- 2 garlic cloves (crushed)
- 1 cup mushrooms (cleaned and sliced)
- 1 can (15oz cannellini beans, drained and cleaned)
Instructions
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