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Porterhouse with Walnut Sauce and Leeks

From: Recipe Challenge Winners

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Serves 2


A Runner-Up in the 2009 Diamond Recipe Challenge.


  • 4 tablespoons olive oil
  • 2 small porterhouse steaks
  • 4 ounces Diamond walnut halves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 leek, white and pale green part only, sliced into thin rings
  • 4 tablespoons sour cream
  • 2 tablespoons horseradish grated


Preheat oven to 200 degrees.

Sprinkle the steaks, on both sides, with salt and pepper. Heat the oil in a heavy skillet over medium-high heat; add the steaks and cook to desired doneness, about 3 minutes on each side. Transfer to a warm platter and keep warm in a low place oven.

Reduce the heat to low. Using the same skillet, add the walnuts, butter and brown sugar; cook stirring, until the butter and sugar melts and becomes golden, about 2 minutes. Add the leeks and cook, stirring, for 2 minutes more. Remove from the heat.

In a small bowl, whisk together the sour cream and horseradish. Add the warm walnut mixture to the bowl and stir to combine.

To serve: Spoon the sauce on the plate; arrange the steak on top and serve immediately.

© 2009 Diamond Foods, Inc. All rights reserved.