Top Porterhouse Steak & Honey-Mustard Sauce
with Dutch Carrots, Sprouts & Sour Cream-Onion Mash
- Milk
- Soy
- May contain traces of allergens
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.
Ingredients
1 sachet
All-American Spice Blend
1
Brown Onion
1
Dutch Carrots
1 packet
Honey Mustard Sauce
(Contains: Milk May be present: Soy.)
1 packet
Light Sour Cream
(Contains: Milk)
350 g
Porterhouse Steak
2
Potato
1
Sea Salt Flakes
1
Brussels Sprouts
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
¼ tsp
salt
Utensils
Cooking Steps
• 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. Halve Brussels sprouts.
• 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.
TIP: If your oven tray is crowded, divide veggies
between two trays.
• Meanwhile, finely chop brown onion (see
ingredients).
• 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.
Little cooks: Don your goggles and have a go
at peeling off the onion’s outer layer!
• While onion is cooking, boil the kettle.
• Peel potato and cut into large chunks.
• Half-fill a large saucepan with boiling water, then
add a generous pinch of salt.
• Cook potato in the boiling water over high heat until
easily pierced with a fork, 12-15 minutes.
TIP: Save time and get more fibre by leaving the potato
unpeeled.
• 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-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.
• Drain potatoes and return to the pan. Add the
butter, light sour cream to potato and season
generously with salt. Mash until smooth. Stir in
cooked onion until combined. Cover to keep warm.
• 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!
• Slice steak.
• Divide porterhouse steak, Dutch carrots, sprouts and
sour cream-onion mash between plates.
• Sprinkle sea salt flakes over steak and veggies.
• Spoon honey-mustard sauce over steak to
serve. Enjoy!
Little cooks: Add the finishing touch and help sprinkle
over the sea salt flakes and spoon over the sauce!
