Jul 17 2026
Restaurants›M'tucci's Twenty-Five›12 Oz Veal Porterhouse Recipe

12 Oz Veal Porterhouse Recipe

Inspired by M'tucci's Twenty-Five
Time1h
Serves2

Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter

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Ingredients

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Meat

Vegetables

Potatoes

Sauce

Method

Preparation of Potatoes

  1. 1

    Cook the Potatoes

    Peel and cut the russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.

  2. 2

    Make the Whipped Garlic Mashed Potatoes

    Drain the potatoes and return them to the pot. Add butter, garlic (minced or roasted), and heavy cream. Mash until smooth and creamy.

Cooking Broccolini

  1. 3

    Grill the Broccolini

    Toss the broccolini with olive oil, salt, and pepper. Grill on medium-high heat for about 5-7 minutes until tender and slightly charred.

Preparing the Veal

  1. 4

    Grill the Veal Porterhouse

    Season the veal porterhouse with salt and pepper. Grill over high heat for about 4-5 minutes per side, or until it reaches your desired doneness.

Making the Smoked Blackberry Bone Marrow Butter

  1. 5

    Prepare the Bone Marrow

    Roast the bone marrow in a preheated oven at 400°F (200°C) for about 15-20 minutes until soft.

  2. 6

    Blend the Sauce

    In a bowl, mix the roasted bone marrow with blackberries, salt, and pepper. Mash until combined, creating a smooth butter.

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