Recipe - Grilled Perfect Porterhouse Steaks

4 md Pheasant breasts; skinned,
boned
One fourth cup Virgin olive oil
Juice and zest of 1 lemon
2 tablespoon Chopped fresh thyme leaves
One half cup Cooked cannellini beans
One half cup Cooked borlotti beans
One half cup Cooked scarlett runner beans
One half cup Cooked ceci beans
One half cup Cooked red lentils
4 tablespoon Red wine vinegar
6 tablespoon Extravirgin olive oil; plus
One fourth cup Extravirgin olive oil
2 tablespoon Freshlyground black pepper
1 tablespoon Salt
One fourth cup Dijon mustard
One fourth cup Prepared horseradish
2 tablespoon Chopped rosemary leaves

Preheat grill or barbecue. Marinate pheasant breasts in virgin olive oil,
lemon zest, lemon juice and thyme leaves at room temperature for 1 hour. In
a large mixing bowl, stir together all beans carefully with vinegar, 6
tablespoons extravirgin olive oil, fresh pepper and salt and let stand. In
a blender, mix Dijon mustard, horseradish, rosemary and remaining One fourth cup
extravirgin olive oil, remove and set aside. Grill pheasant breasts over
the hot grill until just cooked through, 4 to 5 minutes on the first side
and 2 to 3 minutes on the other. Divide bean salad among four bowls, place
cooked pheasant breast over each and splatter with mustard mixture. Serve
hot. This recipe yields 4