Seared Porterhouse Steak Diane
with Roasted Chat Potatoes & Garlicky Greens
- Celery
- Milk
- Soy
- May contain traces of allergens
Forget boring meat and three veg - this delightful dinner-time classic will have the whole family rushing to the dinner table for a serving of flavourful flank steak smothered in a tangy rich sauce, teamed with crispy potatoes and tender greens. *This recipe is under 650kcal per serving.*
Ingredients
1
Broccoli
1 packet
Chat Potatoes
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Dijon Mustard
3
Garlic
1 packet
Green Beans
300 g
Porterhouse Steak
1 sachet
Savoury Seasoning
1 packet
Thickened Cream
(Contains: Milk;)
1 sachet
Thyme
1 packet
Worcestershire Sauce
(May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Utensils
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, chop broccoli (including stalk!) into small florets. Trim green beans. Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add rump steak, turning to coat.
• 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 rest for 5 minutes. Season with salt and pepper.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season with salt and pepper and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Add remaining garlic and thyme and cook until fragrant, 1 minute. • Stir in thickened cream, Dijon mustard (see ingredients), Worcestershire sauce, the salt and any beef resting juices, then simmer until slightly thickened, 1-2 minutes. Season with pepper.
• Thinly slice porterhouse steak. • Divide seared porterhouse steak, roasted chat potatoes and garlicky greens between plates. • Pour Diane sauce over beef to serve. Enjoy!
