Porterhouse Steak & Red Wine Jus
with Rosemary Fries & Garlic Veggies
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 porterhouse steak, doused in our gorgeous red wine jus and with a few staple sides (garlic veggies and fries) steak night will quickly take the cake for best night of the week!
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
2 sprig
rosemary
2
potato
1 clove
garlic
1 bunch
Dutch Carrots
1 packet
kale
1 packet
Porterhouse Steak
1 packet
red wine jus
(Contains Milk, Soy;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
10 head
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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 heatproof 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!