Porterhouse Steak & Caper Parsley Butter for Dinner
with Spiced Fruit & Nut Brownie for Dessert
- Wheat
- Gluten
- Almond
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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.*
Ingredients
1
Baby Broccoli
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Capers
1 packet
Chat Potatoes
2
Garlic
1 packet
Green Beans
1
Lemon
1 packet
Parsley
300 g
Porterhouse Steak
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
Cooking Steps
• 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. • 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 set aside to 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. • Transfer to serving plates, season, add a squeeze of lemon juice 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.
• Thinly slice steak. • Divide seared porterhouse steak and roasted chat potatoes between plates with sautéed greens. • Spoon caper parsley butter and beef resting juices over steak. • Top veggies with almond crumb and tear over parsley. Serve with any remaining lemon wedges. Enjoy!
