A dish that's full of flavour from Mercuio's Menu title chef, Paul Mercurio.


  • A whole piece of Porterhouse

  • 2 tbls Walnut Oil

  • 2 tsp of baby capers

  • Handful of walnuts – the fresher the better

  • 1 tsp of wasabi paste

  • ½ cup of sour cream

  • Juice of one lime

  • Salt

  • White pepper

  • Cracked black pepper


  • 1.

    To get really thin slices of steak it is better if the meat is partially frozen – I say partially because if it is completely frozen it can be hard to get even slices off it.

  • 2.

    Using a very sharp knife cut very thin pieces off the Porterhouse and by thin I mean paper thin - 1mm thin pieces.

  • 3.

    Drape these around a dinner plate until the plate is covered.

  • 4.

    Drizzle the steak with a little of the walnut oil and then scatter the capers and the walnuts over the top.

  • 5.

    Sprinkle with a generous pinch of sea salt and a little freshly cracked black pepper.

  • 6.

    Make a dressing by combining the sour cream, lime juice, wasabi and a small pinch of white pepper mixing them all well.

  • 7.

    Taste for seasoning and adjust remembering you can put more flavour in but you can’t take anything out.

  • 8.

    Put a big dollop of the dressing in the centre of the plate on top of the steak.

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