Smokey Porterhouse Steak & Honey-Mustard Sauce
with Sour Cream & Onion Mash
You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight steak night! Enjoy this delectable combination of porterhouse steak, doused in our gorgeous honey mustard sauce and served on a bed of fluffy mash.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bunch
Dutch Carrots
1
zucchini
1
brown onion
2
potato
1 packet
Porterhouse Steak
1 sachet
All-American spice blend
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Honey Mustard Sauce
(Contains Milk; May be present: Soy. )
Not included in your delivery
olive oil
40 g
butter
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Trim green tops from baby carrots and scrub them clean. • Slice zucchini into thick half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Meanwhile, finely chop brown onion. • Heat a large frying pan over medium heat with a drizzle of olive oil. Cook onion until softened, 5-6 minutes. • Transfer to a bowl and set aside.
• While onion is cooking, boil the kettle. Cut potato into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes.
Little cooks: Get those muscles working and help mash the potatoes!
• See 'Top Steak Tips!' (left). Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. • In the last minute of cook time, sprinkle with All-American spice blend, turning steak to coat. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes.
• Drain potatoes and return to the saucepan. Add the butter, light sour cream and the salt to the saucepan. • Mash until smooth. Stir in onion until combined. • In a small microwave-safe bowl, microwave honey mustard sauce in 30 second bursts, until warmed through.
• Slice steak. • Divide sour cream and onion mash, smokey steak and roast veggies between plates. • Serve with honey-mustard sauce. Enjoy!