Porterhouse Steak & Red Wine Jus
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Porterhouse Steak & Red Wine Jus

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!

Tags:
Climate Superstar
Calorie Smart
Under 40g carbs
Over 30g protein
Allergens:
Sulphites
Almond

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.

Preparation Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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 Sulphites;)

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

sideBannerName

Nutritional Values

Energy (kJ)1883 kJ
Calories450 kcal
Fat16.9 g
of which saturates7.1 g
Carbohydrate30.2 g
of which sugars9.9 g
Dietary Fibre10.1 g
Protein43.4 g
Sodium413 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• Meanwhile, in a small heatproof bowl, microwave red wine jus, in 30 second bursts, until warmed through.

6
6

• 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!