Double Prime Porterhouse Steak & Honey-Mustard Sauce
with Dutch Carrots & Sour Cream-Onion Mash
- Milk
- Soy
- May contain traces of allergens
Take your standard side of mashed sweet potato to the next level by stirring in sautéed onion and sour cream. Loaded with flavour, it’ll quickly become your favourite accompaniment to All-American seasoned steak, roasted veggies and honey-mustard sauce.
Ingredients
1 sachet
All-American Spice Blend
1
Brown Onion
1
Dutch Carrots
1 packet
Honey Mustard Sauce
(Contains: Milk May be present: Soy)
½
Light Sour Cream
(Contains: Milk)
700 g
Porterhouse Steak
2
Sweet Potato
1
Zucchini
1
Sea Salt Flakes
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
¼ tsp
salt
Utensils
Cooking Steps
• 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. TIP: Cook in batches if your pan is getting crowded.
• 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. • Sprinkle sea salt flakes over steak and veggies. Serve with honey-mustard sauce. Enjoy!
