Porterhouse Steak & Caper Butter for Dinner
with Spiced Fruit & Nut Brownie for Dessert
This Easter, create a fine-dining experience that is sure to make everyone 'hoppy!'. Enjoy this delectable combination of porterhouse steak and caper parsley butter with a special touch from chat potatoes, then fall in love with almond-crumbed greens.
Sweeten up the Easter festivities with this spiced fruit and nut brownies, topped with a zesty orange whipped cream. This rich, nutty treat with a citrus twist, is perfect for curing that dessert craving when the chocolate eggs no longer cut it!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
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
Orange
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 sachet
Sweet Golden Spice Blend
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Dried Cranberries
(May be present: Milk, Soy, Pecan, Walnut, Pistachio, Almond, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Chocolate Brownie Mix
(Contains: Gluten, Wheat; May be present: Milk, Soy, Pecan, Walnut, Pistachio, Almond, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Chat Potatoes
300 g
Porterhouse Steak
1 packet
Green Beans
1 packet
Capers
1
Baby Broccoli
2
Garlic
2 packet
Roasted Almonds
(Contains: Almond; May be present: Milk, Soy, Pecan, Walnut, Pistachio, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Lemon
1 packet
Parsley
Not included in your delivery
g
butter
(Contains: Milk;)
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat oven
to 240°C/220°C fan-forced.
• Halve chat potatoes.
• Place potatoes on a lined oven tray. Drizzle with
olive oil, season with salt and pepper and toss
to coat. Lay potatoes cut side down.
• Roast until tender, 25-30 minutes.
• Meanwhile, 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 and pepper.
• While steak is cooking, roughly chop roasted
almonds and capers. Thinly slice garlic. Slice
lemon into wedges.
• Trim green beans and baby broccoli. Halve any
thicker stalks of baby broccoli lengthways.
• In a medium frying pan, heat a good drizzle of
olive oil over medium-high heat.
• Cook panko breadcrumbs (see ingredients)
and garlic, stirring, until golden brown,
2 minutes.
• Add almonds and cook until fragrant and
toasted, 2 minutes. Transfer to a bowl and
season to taste.
• Wipe out large frying pan and return to
medium-high heat with a drizzle of olive oil.
• Cook baby broccoli and green beans until
tender, 5-6 minutes.
• Add a squeeze of lemon juice, season to
taste, transfer to serving plates and cover to
keep warm.
• While steak is resting, wipe out and return
medium frying pan to medium-high heat.
• Cook capers and the butter, until fragrant and
beginning to brown, 2-3 minutes.
• Remove pan from heat and season to taste.
• Thinly slice steak.
• Divide porterhouse steak and roasted chat
potatoes between plates with sautéed greens.
• Spoon caper butter and beef resting juices
over steak.
• Top greens with almond crumb and tear over
parsley. Serve with any remaining lemon
wedges. Enjoy!
