Beef Porterhouse Steak & Creamy Mustard Sauce
with Greens & Sweet Potato Fries
- Celery
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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 flank steak, doused in our gorgeous mustard sauce and with a few special sides (sautéed veggies and rosemary sweet potato fries) and steak night will quickly take the cake for best night of the week!
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 sachet
Chilli Flakes
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
350 g
Porterhouse Steak
1
Garlic
1 packet
Green Beans
1 packet
Rosemary
2
Sweet Potato
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Wholegrain Mustard
1
Zucchini
Utensils
Cooking Steps
• See Top Steak Tips (below). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Pick rosemary leaves. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with rosemary, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Finely chop garlic. • Thinly slice zucchini into half-moons. • Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When the oil is hot, cook porterhouse steak for 3-4 minutes each side for medium-rare, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for 5 minutes. Season with salt.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and zucchini, tossing, until tender, 4-5 minutes. • Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.
• While steak is resting, wash frying pan and return to medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add thickened cream, wholegrain mustard, chicken stock pot (see ingredients) and any steak resting juices, then cook until slightly thickened, 2 minutes. • Season with pepper and a pinch of chilli flakes (if using).
• Cut each steak in half and thinly slice each steak across the grain. • Divide beef porterhouse steak, sweet potato fries and greens between plates. • Spoon over creamy mustard sauce and garnish with flaked almonds to serve. Enjoy!
