Porterhouse Steak & Honey-Mustard Sauce

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

• 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 saucepan of boiling water and cook 
until easily pierced with a fork, 10-15 minutes. 

• Meanwhile, return frying pan to medium-high heat 
with a drizzle of olive oil. When the oil is hot, cook 
porterhouse steak for 3-5 minutes each side for 
medium, 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.

• 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!