Festive Feasting - Porterhouse Roast + Chimichurri with Oliver Hagen

by Olivia McCrimmon November 24, 2021 2 min read

Festive Feasting - Porterhouse Roast + Chimichurri with Oliver Hagen

Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad. The fat is rendered in a cast iron pan first and then finished in the oven, creating a juicy and tender piece of meat, perfect for serving up at Christmas.

Serves 8-10



  • 2kg porterhouse roast 
  • Salt
  • Olive Oil 


  • 1/2 fresh parsley
  • 1 tbsp fresh oregano
  • 2 birds eye red chilli 
  • 4 cloves garlic
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 3/4 olive oil

Cos Salad

  • 4 x Baby Cos hearts, cut in half
  • 1 x Bunch Radishes, cut in quarters or discs
  • Parmesan
  • 1 garlic clove
  • 1/2 olive oil
  • 1 tsp balsamic
  • 3 anchovies
  • 2 1/2 tsp dijon mustard
  • salt and pepper to taste


  1. Preheat oven to 200 degrees celsius.
  2. Oil and Salt roast. Preheat the cast iron pan on a high heat, the pan should be big enough to fit the whole roast.
  3. Once the pan is hot, place the roast on the pan fat side down. Once the fat is golden, flip the roast and brown all sides.
  4. Place the pan into the preheated oven for around 40minutes, when your timer goes off pull the roast out of the oven and using the thermometer check the internal temp of the roast. It should be 48 degrees.
  5. Pull out of oven and rest while preparing the salad and chimichurri.
  6. To make the chimichurri finely chop parsley, oregano, chilli, garlic and place in a bowl.
  7. Add red wine vinegar, olive oil and season with salt. Make sure to taste at the end, as you may need to add in more vinegar, oil or salt.
  8. To make salad dressing, blitz the garlic, anchovies, dijon mustard, balsamic, oil together. Season with salt and pepper to taste.
  9. To assemble the salad, place the halved cos hearts on the plate and pour over the dressing. Add the radishes and then grate fresh parmesan over the top. More the merrier!