Porterhouse Steak & Red Wine Jus
with Rosemary Fries & Garlic Veggies- Almond
- Milk
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
300 g
Porterhouse Steak
1
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Dutch Carrots
1
Kale
1 packet
Rosemary
2
Potato
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Pick and finely chop rosemary. • Place potato and rosemary on a lined oven tray. Drizzle with olive oil, 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.
• Meanwhile, finely chop garlic. • Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). • Thinly slice kale, disregarding any larger pieces of stalk.
• See 'Top Steak Tips' (below). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, 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 10 minutes. Season with salt.
• While the beef is resting, wipe out frying pan then return to medium-high heat with a drizzle of olive oil. • Cook carrots until softened, 4-5 minutes. • Add kale, the butter and garlic and cook until fragrant and wilted, 1-2 minutes.
• Meanwhile, in a small microwave-safe bowl, microwave red wine jus, in 30 second bursts, until warmed through.
• Thinly slice steak. • Divide porterhouse steak, rosemary fries and garlic veggies between plates. • Drizzle red wine jus over steak. Garnish veggies with flaked almonds to serve. Enjoy!
