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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
potato
2 sprig
Rosemary
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 g
butter
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 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!