Serves 2

1 (2-3 lb.) Beef ® Porterhouse steak*
Salt and pepper
Garnish:

2 cups mixed, cooked pinto, kidney, lima beans and black-eyed peas
1 cup prepared barbecue sauce
4 ears corn, grilled Gaufrette potatoes sliced from two large Idaho potatoes
8 pods okra, steamed
Cornmeal Mush:

1 cup water
1 cup milk
1 cup yellow cornmeal
Salt and pepper to taste
For the beef, season with salt and pepper and sear on a grill for 5 minutes each side. Finish cooking in a 350º F oven for 15 minutes. Let rest at least 10 minutes after cooking and keep warm.
For the garnish, combine bean mixture with barbecue sauce. Grill corn and deep-fry potatoes until crisp. Make a slit in okra and remove seeds.
For the cornmeal mush, bring water and milk to a boil. Reduce heat and add corn meal. Let simmer 5 minutes and cook until thickened. Season with salt and pepper. Stuff okra pods with this mixture.
To serve, slice steak into 2 portions and arrange on platter with garnish of vegetables.