Preheat the oven to 200C. Place a heavy frypan over high heat for three minutes.

While the pan heats up, score the fat on top of the porterhouse and rub the whole piece of meat with salt and pepper. Cook the meat, fat side down, for five minutes (you won't need oil as the fat will render down). Flip and cook the other side for five minutes.

Place the porterhouse on a rack in a baking tray, fat side up. Roast for about 35 to 45 minutes (depending on your oven) for medium rare, or until a probe thermometer registers an internal temperature of 60C. Remove from the oven and rest for 15 minutes before slicing.

To make the bread sauce, take the creme fraiche from the fridge to take the chill off. In a small saucepan, add the milk, garlic, bay leaf and eschalot and bring to a simmer.

Tip in the bread and remove from the heat. Allow to soften for 10 minutes or so, then puree to a paste, adding a dash more milk to it if it's too thick for the stick blender - keep in mind that the creme fraiche will loosen the sauce.

Tip into a bowl and mix through the creme fraiche, horseradish and mustards.
Season with salt and pepper and squeeze in lemon juice to taste. Serve immediately.

For the chard, wash and trim the chard, leaving the stalks on, and cut into thick slices on the diagonal. Leave in a colander to drain.

In a large pot, add the olive oil and cook the onion and garlic for three minutes. Add the well-drained chard (a bit of water sticking to the leaves will help it steam) and the cinnamon, cover the pot and cook over high heat for two minutes.

Stir, replace the lid and cook for another three minutes. Stir again, cover and lower the heat to medium and cook for a further 15 minutes or until tender. Season.

To serve, place the chard on a platter, slice the beef and place it over the hot chard. Serve the bread sauce on the side.