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Smokey Porterhouse Steak & Honey-Mustard Sauce
Smokey Porterhouse Steak & Honey-Mustard Sauce

Smokey Porterhouse Steak & Honey-Mustard Sauce

with Sour Cream & Onion Mash

Take your standard side of mashed potato to the next level by stirring in sautéed onion and sour cream. Loaded with flavour, it'll quickly become your favourite accompaniment to All-American seasoned steak, roasted veggies and honey-mustard sauce.

Tags:
Kid Friendly
Allergens:
Milk

The quantities provided above are averages only.

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 Time40 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1

Dutch Carrots

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Honey Mustard Sauce

(Contains: Milk; May be present: Soy.)

300 g

Porterhouse Steak

1

Zucchini

1

Brown Onion

1 sachet

All-American Spice Blend

2

Potato

Not included in your delivery

¼ tsp

salt

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2810 kJ
Calories671 kcal
Fat37.4 g
of which saturates20.2 g
Carbohydrate40.8 g
of which sugars20.4 g
Dietary Fibre7 g
Protein42.3 g
Cholesterol0 mg
Sodium827 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

Roast the veggies
1

• See ‘Top Steak Tips!’ (below left). 
• Preheat oven to 220°C/200°C fan-forced.
• Trim green tops from Dutch carrots and scrub 
them clean.
• Slice zucchini into thick half-moons.
• Place veggies on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat.
• Roast until golden and tender, 20-25 minutes.

Cook the onion
2

• Meanwhile, thinly slice brown onion.
• Heat a large frying pan over medium heat with 
a drizzle of olive oil. Cook onion, stirring, until 
softened, 5-6 minutes.
• Transfer to a bowl and set aside. 

Start the mash potato
3

• While onion is cooking, boil the kettle. 
• Cut potato into large chunks.
• Half-fill a large saucepan with boiling water
then add a generous pinch of salt.
• Add potato to the saucepan of boiling water 
and cook until easily pierced with a knife, 
10-15 minutes. 

Cook the steak
4

• Meanwhile, return frying pan to medium-high 
heat with a drizzle of olive oil. When oil is hot, 
cook porterhouse steak for 3-4 minutes each 
side for medium-rare, or until cooked to your 
liking. In the last minute of cook time, sprinkle 
with All-American spice blend, turning steak
to coat. 
• Using tongs, hold steak upright and sear fat
until golden, 1 minute
• Remove steak from pan, cover and rest for 
5 minutes. 

Finish the mash potato
5

• Drain potatoes and return to the saucepan. 
Add the butter, light sour cream and the salt to 
the saucepan.
• Mash until smooth. Stir in onion until combined.
• In a small microwave-safe bowl, microwave 
honey mustard sauce in 30 second bursts, until 
warmed through. 
Little cooks: Get those muscles working and help 
mash the potatoes!

Finish & serve
6

• Thinky slice steak.
• Divide sour cream and onion mash, smokey 
porterhouse steak and veggies between plates.
• Serve with honey-mustard sauce. Enjoy! 
Little cooks: Take the lead by plating up the meal!

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